"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BROCCOLI AND CHICKEN WITH PASTA Recipe

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This recipe for BROCCOLI AND CHICKEN WITH PASTA, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
OVEN DRIED TOMATOES:
2 lbs. Plum Tomatoes (about 16) - cored and left whole
2 Tsp. Sugar
2 tbsp. Balsamic Vinegar or Red Wine Vinegar

BROCCOLI AND CHICKEN
2 Tbsp. Olive Oil
1 Lb. Boneless Skinless Chicken Breast Halves Cut in 1/2" Strips
3 Cloves Garlic Chopped
1/2 Cup Dry White Wine
1/2 Cup Chicken Broth
1 Cup Heavy Cream
1/2 Tsp. Salt
1/4 Tsp. Red Pepper Flakes
1 Lb. Penne Pasta
1 Bunch Broccoli, Cut into Flowerets - about 5 Cups.





Directions:
Directions:
OVEN DRIED TOMATOES:

Heat oven to 225 - Slice each tomato lengthwise into 4 equal slices. Place in single layer on two 15 x 10 x 1 jelly roll pans. Sprinkle with sugar and vinegar. Bake until tomatoes are dried, but still pulpy - about 2 1/2 hours. Turn slices over after first hour.

BROCCOLI AND CHICKEN:
In large skillet heat oil over medium high heat - add chicken and garlic. Saute until chicken is just cooked through - about 5 minutes. Remove chicken to a plate.In same skillet, combine wine, broth, cream, oven dried tomatoes, salt and pepper flakes. Simmer until slightly thickened, about 8 minutes. Meanwhile cook penne as directed on package - for last two minutes of cooking add broccoli, drain. Add chicken to cream sauce - heat through - about one minute. Toss chicken and sauce with penne

Personal Notes:
Personal Notes:
One of my favorite dishes - takes a while to make but well worth it!

 

 

 

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