5 cups broccoli florets (from about 1 large bunch)
3/4 pound (to 1 box) fusilli or other corkscrew pasta
1 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/2 cup grated Parmesan cheese
Cherub (or grape) tomatoes
Sauted Mushrooms - optional
Heat oil in heavy large skillet over high heat. Add garlic and chicken and salt & pepper; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to large bowl.
Add tomatoes. (Can put bowl of chicken & tomatos in oven on warmer setting)
Add wine, broth and cream to skillet and boil until sauce thickens slightly & reduce by half, about 8-15 minutes.
At the same time (as step 2) Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl with chicken.
Add fusilli to same pot and cook until just tender but still firm to bite (according to package directions). Drain pasta. Add pasta to the bowl with the broccoli, tomatoes, and chicken.
Add sauce to bowl and toss until mixture is heated through and coated evenly with sauce.
Top with Parmesan cheese.
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