Andrea’s mother’s best friend came up with this dish. It became a weekly dish in Andrea’s household. The kids loved it and Andrea and her husband still make it regularly.
Ingredients
Olive oil
3 cloves garlic, minced (or more!)
1/2 – 1 lb. boneless, skinless chicken breast, cut into ½ inch wide strips. (I usually use leftover BBQ chicken breast)
1 lb broccoli florets
1 can diced tomatoes, drained
1 teaspoon basil (sub 1-2 Tbsp. fresh)
Pinch red pepper
Salt & pepper to taste
1/4 cup dry white wine or dry sherry
3/4 cup chicken broth
1 Tablespoon butter
1/2 – 1 lb. bow tie pasta (substitute penne)
Grated parmesan cheese
Directions
Cook pasta as directed and set aside.
In a large skillet, sauté oil and garlic for 1 minute.
If chicken is raw, add it now and cook 7-10 minutes.
Add broccoli and sauté until crisp-tender.
Add tomatoes and spices.
Add wine, chicken broth and butter.
If you are using pre-cooked chicken or cooked shrimp add it now.
Cook 3-5 minutes until heated through.
Toss with pasta and serve with parmesan cheese, * Wine Pairing: One of the best go-to wines for strongly vegetable-centric food is the Austrian white variety Gruner Veltliner. A good alternative is Riesling.
