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This recipe for CHICKEN AND BROCCOLI PASTA, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 15, 2009


c. olive oil
2 garlic cloves, finely chopped
lb. boneless, skinless chicken breasts, cut into inch wide strips
1 c. small broccoli flowerets
c. oil packed sun- dried tomatoes, drained and thinly sliced
1 tsp. dried basil leaves
Pinch of crushed red pepper flakes
Salt and pepper to taste
1/4 c. dry white wine
c. chicken broth
1 Tbsp. butter/margarine
1/2 lb. angel hair or bow tie pasta, cooked according to package directions and drained
Grated Parmesan cheese (optional)

In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute, until golden, stirring constantly. Add chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crispy tender, then add sun-dried tomatoes, basil, red pepper flakes, salt, and pepper. Add the wine, then add the broth and butter. Cook for about 3 to 5 minutes or until heated through, stirring occasionally. Toss the freshly cooked pasta with the chicken mixture. Serve with Parmesan cheese if desired.




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