2 skinless boneless chicken breasts
1 bunch broccoli
Salt to taste
3/4 lb. cut ziti
2 Tbs. olive oil
Freshly ground pepper to taste
1 Tb. finely chopped garlic
3 red ripe tomatoes, about 1 lb., peeled & cut into 1/2-inch cubes
1 tsp. dried rosemary
1 tsp. dried oregano
1/8 tsp. red hot pepper flakes,
3/4 c. heavy cream
4 Tbs. coarsely chopped parsley
4 Tbs. grated Parmesan cheese
Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2" thick. Cut the broccoli into florets, peel the stems & cut into thin slices. Bring 4 quarts salted water to a boil & add broccoli. Cook for 3 minutes, broccoli must remain crisp. Drain & reserve cooking liquid. Bring reserved cooking liquid to boil & add ziti. Stir & cook according to package directions. Pasta should be al dente. Drain & reserve 1/2 c. cooking liquid. Heat oil in large skillet. Add chicken, salt & pepper. Cook & stir over medium-high heat for 1 minute. Add garlic, stir & cook briefly
don't brown. Add tomatoes, rosemary, oregano & pepper flakes & cook, stirring, for 1 minute. Add cream, bring to boil & simmer 2 minutes. Add broccoli & pasta into tomato mixture. Add reserved 1/2 c. cooking liquid, salt & pepper. Bring to simmer, add parsley & cheese & toss well for 1 minute while cooking. Serve immediately. Serves 4.
Leave a comment