Chicken broccoli & fusilli in garlic cream sauce - bon ap
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Broccoli florets (from about 1 large bunch) |
| ¾ | pounds | Fusilli or other corkscrew pasta |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Chopped garlic (about 8 cloves) |
| 3 | larges | 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 |
| ½ | cup | Grated Parmesan cheese |
Directions
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.
Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saute 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.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>