Tossing some corkscrew pasta in cream sauce with some broccoli, you can create a complete meal in just a few minutes.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time1 mins
cook Time
1 mins
servings
1
calories
2018 per serving
ingredients
- 5 cup broccoli florets, about 1 large bunch
- 1 pounds fusilli or corkscrew pasta, such as whole-wheat rotini
- 2 tablespoons olive oil
- 3 tablespoons garlic, chopped, about 8 cloves or 3 tablespoons jarred minced garlic
- 3 large chicken breast halves, skinless, boneless, cut into half-inch strips
- 1 cup dry white wine
- 1 cup chicken broth, low salt
- 1 cup half and half
- 1/2 cup parmesan cheese, grated
directions
Step 1
Bring a large pot of water to a boil. Add the pasta to the water. Cook as directed, adding broccoli florets to cook with the pasta for the last four minutes.
Step 2
Meanwhile, heat oil in large heavy skillet over high heat. Add garlic and chicken and sauté until chicken is just cooked through, about 3 minutes.
Step 3
Remove chicken. To the same pan, add wine, broth and half & half and boil until sauce thickens slightly, about 8 minutes.
Step 4
Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.