Recipe: Olive Garden Garlic-Herb Chicken Con Broccoli (with herb seasoning and garlic cream sauce)

GARLIC HERB CHICKEN CON BROCCOLI (OLIVE GARDEN)

4 oz. dry orecchiette pasta
FOR THE HERB MIXTURE:
1 to 2 tsp. each dried basil, parsley, and rosemary
1/2 tsp. red pepper flakes
salt and pepper (to taste)
FOR THE CHICKEN:
1 lb. chicken breasts
2 tsp. olive oil
FOR THE SAUCE:
1 cup heavy (whipping) cream
2 tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1 cup broccoli florets
salt and black pepper (to taste)
2 tbsp. grated Parmesan cheese

Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot.

Combine ingredients from herb mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.

Stir butter or margarine, and garlic into a saute pan. Cook till garlic caramelizes, then add the heavy cream and the cornstarch on medium heat; stirring till it thickens to a sauce.

Add the sauce to the pasta. Stir in the chicken and broccoli. Simmer until pasta is done. Remove from heat, season with salt and pepper to taste and sprinkle with Parmesan cheese.