| 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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