Pound chicken breasts between sheets of wax paper until about 1/4
-inch thick. Cut chicken breasts into 1/4-inch slices. Dust with
seasoned flour. Set aside.
Bring 5 quarts water to boil. Add rigatoni and cook until tender.
Drain and rinse in cold water. Lightly drizzle with olive oil and toss
to prevent pasta from sticking.
In a pot boil 2 quarts of water, drop broccoli into hot water and
cook until desired tenderness. Remove from water and drain.
In large skillet melt butter over medium heat. Do not allow butter to
brown. Add garlic and cook 1 minute. Add chicken mixture and cook
1 minute on each side, add broccoli. Increase heat, add cream sherry.
If sherry ignites shake pan back and forth until flames subside. Add
cooked rigatoni, pepper and half the cheese. Season to taste with
salt. Place in serving dish and add remaining cheese
Originally Submitted
1/3/2013
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