Chicken, Broccoli And Fusilli In Garlic Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 5 | c | Broccoli florets, from |
| about 1 large | ||
| bunch | ||
| 3/4 | lb | Fusilli or other corkscrew |
| pasta | ||
| 1/4 | c | Olive oil |
| 3 | T | Chopped garlic, about 8 |
| cloves | ||
| 3 | Skinless boneless chicken | |
| breast halves cut | ||
| crosswise into | ||
| 1/2-inch-thick | ||
| strips | ||
| 1 | c | Dry white wine |
| 1 | c | Canned low-salt chicken |
| broth | ||
| 1 | c | Whipping cream |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
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. Serves 6. Bon Appetit October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2456
Calories From Fat: 1535
Total Fat: 173.6g
Cholesterol: 662.5mg
Sodium: 3694.3mg
Potassium: 2137.4mg
Carbohydrates: 28.4g
Fiber: <1g
Sugar: 5.7g
Protein: 149.9g