Pasta with chicken and broccoli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 2 | Garlic gloves; (finely chopped) or garlic powder | |
| ½ | pounds | Boneless chicken breasts cut into 1/2 inch wide strips |
| 1½ | cup | Broccoli flowerets |
| 1 | teaspoon | Dried basil leaves |
| 1 | pinch | Red pepper flakes |
| Salt & pepper to taste | ||
| ¼ | cup | White wine |
| ¾ | cup | Chicken broth |
| ½ | pounds | Bow-tie pasta cooked and drained |
Directions
In a large skillet, heat the oil over medium heat. Sautee garlic for about 1 minute, stirring constantly. Add the chicken and cook until white and well-done. Add the broccoli and stir until it is crisp-tender then add basil leaves, red pepper flakes, salt and pepper. Add the wine, then add chicken broth. Cook for about 5 minutes. Meanwhile, cook the pasta and drain. Toss with the chicken mixture in the frying pan. Serve! Posted to JEWISH-FOOD digest V97 #336 by BNLImp <BNLImp@...> on Dec 30, 1997