Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
