| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Vegetable oil |
| 2 | Garlic gloves; (finely chopped) or garlic powder | |
| 1/2 | lb | Boneless chicken breasts cut into 1/2 inch wide strips |
| 1 1/2 | c | Broccoli flowerets |
| 1 | ts | Dried basil leaves |
| 1 | pn | Red pepper flakes |
| Salt & pepper to taste | ||
| 1/4 | c | White wine |
| 3/4 | c | Chicken broth |
| 1/2 | lb | Bow-tie pasta cooked and drained |
INSTRUCTIONS
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@aol.com> on Dec 30, 1997
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