Shelly's Recipe

CAVATELLI WITH CHICKEN & BROCCOLI

Category: Pasta - Chicken

1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
3 boneless skinless chicken breasts, cut in 1/2-inch strips
2 tbsp all-purpose flour

Sauce:
2 tbsp each olive oil and butter
1 1/2 tbsp minced garlic
8 to 10 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/3 cup white wine
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly.

Heat 1 tbsp oil in a large nonstick skillet. Add chicken; saute 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low.

Heat remaining oil and in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth, wine and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender.

Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat. Serves: 4