Page 49 - 2019TOHCookbook

RUGGIERI | SHREWSBURY, MA | SERVES 4-6
This has been a tradition and family favorite for many years – especially at Thanksgiving!
INGREDIENTS
4 tbsp. extra virgin olive oil
2 fresh garlic cloves (crushed)
2 boneless skinless chicken breasts, cubed 1 lemon slice
1⁄4 cup white wine
3⁄4 cup chicken broth
INSTRUCTIONS
3⁄4 cup light cream
Salt and pepper to taste
1⁄4 cup fresh grated Parmesan cheese 1⁄2 lb. rigatoni or penne pasta
1⁄4 cup Asiago cheese shredded
1 1⁄2 cups broccoli florets
1. Heat olive oil in a large skillet, add crushed garlic and chicken breast cubes and
cook chicken on medium/high heat uncovered until no longer pink in middle and golden brown.
2. Reduce heat to low, add lemon slice, wine, chicken broth, light cream, salt, pepper and Parmesan cheese.
3. Cook uncovered and simmer on low heat until sauce is reduced by about 1⁄4; add the cooked, drained pasta and Asiago cheese. Add the broccoli florets, stir well and cook on low heat with cover over skillet to steam and cook the broccoli until it is bright green.
4. Add more cheese if desired, mix and serve!
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CHICKEN AND BROCCOLI PASTA IN GARLIC CREAM SAUCE