Recipe: Chicken, Broccoli and Pasta in Garlic Cream Sauce

CHICKEN, BROCCOLI AND PASTA IN GARLIC CREAM SAUCE

5 cups broccoli florets
1 pound uncooked fusilli or bowtie pasta
3 large boneless, skinless chicken breasts, cut into strips
1 green or red bell pepper, cut into strips
1/2 onion, chopped
3 tbsp. chopped garlic
1/4 cup olive oil
1 cup dry white wine
1 cup chicken broth
1 cup heavy whipping cream
1 tbsp. cornstarch
1/2 cup grated Parmesan cheese

Cook broccoli in large pot of boiling water until crisp tender about 4 minutes. Using slotted spoon, transfer to a large bowl.

Add pasta to the boiling water in the same pot and cook until al dente. Drain pasta and add to bowl with broccoli.

Meanwhile, heat oil in skillet over medium-high heat and saute chicken strips, peppers, onion and garlic until chicken is done, about 3 minutes. Using slotted spoon transfer chicken and veggies to bowl with pasta.

Add wine that has been mixed with broth, heavy cream and cornstarch to skillet and bring to a soft boil until sauce has thickened.

Add sauce to bowl with everything and toss gently with Parmesan cheese.

Makes 6 servings
From: Gina, Fla - 01-21-2000