CHICKEN, BROCCOLI AND ZITI

CHICKEN, BROCCOLI AND ZITI image

Number Of Ingredients 11

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1 pund of ziti or rigatoni
2 cups of broccoli florets
1 tablespoon olive oil
4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
4-8 cloves of garlic, minced (Note-I always use way more garlic than a recipe suggests. Use what is right for your taste.)
1/2 cup dry white wine
1 cup of chicken stock
2 tablespoons butter
2 tablespoons flour
1/4 cup heavy cream
4 tablespoons (or up to 3/4 cup) grated parmesan or romano cheese

Steps:

1. Cook ziti according to directions. During last 5 minutes of cooking add broccoli florets until just tender. Drain pasta and broccoli. 2. In a large saute pan or Dutch oven, heat the olive oil. Add the chicken pieces and saute until brown on all sides. Add the garlic and saute lightly. Remove chicken/garlic from pan. 3. Add the white wine and chicken stock to pan. Bring to a simmer. 4. In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.) Add this flour mixture to the chicken stock/wine liquid. Stir well to avoid lumps. Add the heavy cream and grated cheese. Remove from heat. 5. Gently fold in pasta and broccoli to sauce. Season to taste with salt and pepper. Serve with extra grated cheese.