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Categories:
broccoli florets fusilli olive oil garlic chicken breast halves white wine chicken broth whipping cream Parmesan cheese
Viewed: 60 - Published at: 6 years agoIngredients
- 5 cups broccoli florets (from about 1 large bunch)
- 3/4 pound fusilli or other corkscrew pasta
- 1/4 cup olive oil
- 3 tablespoons chopped garlic (about 8 cloves)
- 3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
- 1 cup dry white wine
- 1 cup canned low-salt chicken broth
- 1 cup whipping cream
- 1/2 cup grated Parmesan cheese
Method
- Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes.
- Using slotted spoon, transfer broccoli to large bowl.
- Add fusilli to same pot and cook until just tender but still firm to bite.
- Drain pasta.
- Meanwhile, heat oil in heavy large skillet over high heat.
- Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes.
- Using slotted spoon, transfer chicken to bowl with broccoli.
- Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes.
- Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
