CHICKEN BROCOLLI & ZITI
From a tiny BEACH kitchen:
You can have a great dinner on the table any night in just 20 minutes. Use whole wheat pasta if you prefer. The broccoli is sautéed – so it has a slight crunch. A hint of lemon adds terrific flavor to the sauce. And the leftovers are perfect to bring to work the next day. ~Sheryl
- 1 lb chicken, cubed
- 4 garlic cloves, minced
- 4 lemon slices
- 1 cup broccoli (use fresh or frozen), or more!
- 1 1/2 cups half and half cream
- 1 cup chicken broth
- 1 lb ziti pasta, cooked
- 2 TBSP olive oil or butter
Cook pasta according to package directions.
Meanwhile, heat olive oil in large heavy bottom skillet.Add chicken cook over medium heat until browned on all sides.Add broccoli, sauté for about 3 minutes.Add lemon slices, sauté for 2 minutes.Add garlic, cook until fragrant (about a minute).Add chicken broth. Scrape bits off bottom of pan.Add in cream. Cook until pan boils.Lower heat and reduce to thicken sauce a little bit.Off heat. Stir in cooked pasta.Serve on a decorated platter.Grate Parmesan Reggiano cheese on top. (Yes, it is expensive, but worth EVERY penny. A little goes a long way.)