Print
Email
Add a photoServings: 1
Ingredients
- 5 c. Broccoli florets, (from about 1 large bunch)
- 3/4 lb Fusilli or possibly other corkscrew pasta
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Minced garlic, (about 8 cloves)
- 3 lrg Skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
- 1 c. Dry white wine
- 1 c. Canned low-salt chicken broth
- 1 c. Whipping cream
- 1/2 c. Grated Parmesan cheese
Directions
- Cook broccoli in large pot of boiling salted water till crisp-tender, about 4 min. Using slotted spoon, transfer broccoli to large bowl. Add in fusilli to same pot and cook till just tender but still hard to bite. Drain pasta.
- Meanwhile, heat oil in heavy large skillet over high heat. Add in garlic and chicken and saute/fry till chicken is just cooked through, about 3 min. Using slotted spoon, transfer chicken to bowl with broccoli.
- Add in wine, broth and cream to skillet and boil till sauce thickens slightly, about 8 min. Add in pasta, broccoli, chicken and cheese to sauce and toss till mix is heated through and coated proportionately with sauce.
- Serves 6.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
