| 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 |
tb |
Chopped garlic; (about 8 cloves) |
| 3 |
lg |
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
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