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Categories:
extra-virgin olive oil garlic chicken breasts broccoli florets tomatoes basil red pepper salt white wine chicken broth butter rotini pasta Parmesan cheese
Viewed: 34 - Published at: 3 years agoIngredients
- 1/4 c. extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 lb. boneless, skinless chicken breasts, cut into 1/2-inch wide strips
- 1 1/2 c. small broccoli florets
- 3/4 c. sun-dried tomatoes, sliced thin*
- 1 tsp. basil leaves
- pinch of crushed red pepper flakes
- salt and pepper to taste
- 1/4 c. dry white wine
- 3/4 c. chicken broth
- 1 Tbsp. butter or margarine
- 1/2 lb. rotini pasta, cooked according to pkg. directions and drained
- grated Parmesan cheese
Method
- In a large skillet, heat the oil over medium heat.
- Saute the garlic for about 1 minute until golden, stirring constantly.
- Add the chicken strips and saute until white and almost completely cooked.
- Add the broccoli and saute until crisp-tender, then add the sun-dried tomatoes, red pepper flakes, salt and pepper.
- Add the wine, then the broth and butter and cook for about 3 to 5 minutes, or until heated through, stirring occasionally.
