By Nancy Caivano
One lb pasta (I prefer Rotelle
with this dish, but any pasta will work)
1 large bunch broccoli
cut into florets (about 4-5 cups)
3/4 cup dried tomatoes
One lb boneless, skinless chicken breast
Salt and pepper
5 tbsp olive oil, divided
All purpose flour
8 cloves garlic, chopped
(or 1-1/2 tbsp jar chopped garlic)
1 shallot, minced
1 cup dry white wine
1 cup heavy cream
1/4 cup parsley, chopped (or 2 tbsp dry)
1/4 cup basil, julienne (or 2 tsp dry)
3/4 cup grated pecorino Romano cheese
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Steam or blanch broccoli until crisp-tender, about 4-5 minutes. Rinse under cold water to stop cooking. Drain, and set aside.
Soak dried tomatoes in enough hot water to cover. When tender, drain, reserving liquid, and julienne tomatoes. Set aside.
Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in a large skillet on medium-high heat. Dredge chicken in flour, shaking off excess. Sauté until golden brown on both sides and cooked through. Drain on paper towels. When cool enough to handle, cut into strips and set aside.
In same skillet, heat remaining olive oil, and add garlic and shallot. Cook on medium-high heat until garlic begins to brown. Add dried tomatoes and cook 1 minute. Add wine and reserved tomato liquid. Stir to combine. Add cream and cook until desired consistency. Remove from heat, and add parsley, basil, broccoli and chicken to sauce. Stir well.
Return drained pasta to pot. Top with chicken mixture, and toss well. Add Romano, toss well to coat and serve immediately.
If sauce is too thick, you can add a little chicken broth to make it your desired consistency.
This page created March 1999
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