Joy Philbin’s Pasta with Chicken and Broccoli

¼ c. extra-virgin olive oil
2 garlic cloves, finely chopped
½ lb. boneless, skinless chicken breasts,
cut into ½” wide strips
1 ½ c. small broccoli flowerets
¾ c. oil-packed sun-dried tomatoes,
thoroughly drained and thinly sliced
1 tsp. dried basil leaves
Pinch of crushed red pepper flakes
Salt and pepper to taste
¼ c. dry white wine
¾ c. chicken broth
1 TBS. butter or margarine
½ lb. bow tie pasta, cooked according to package directions and drained
Grated parmesan cheese

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

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