Ingredients
|
16
|
oz
|
frozen cavatelli
|
|
12
|
oz
|
dried cavatelli
|
|
8
|
oz
|
chicken cutlets
|
|
2
|
tablespoons
|
flour
|
|
Sauce:
|
|
4
|
tablespoons
|
olive oil
|
|
1½
|
tablespoons
|
minced garlic
|
|
8
|
oz
|
fresh broccoli florets
|
|
1
|
cup
|
chicken broth
|
|
¼
|
teaspoons
|
crushed red pepper
|
|
1/3
|
cups
|
grated Parmesan cheese
|
Posted by Caroline on Sep 28, 2010
|
|
|
Instructions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Put chicken and flour in large plastic food bag. Seal bag;
shake to coat chicken evenly.
Heat 1 tablespoon oil in a large skillet. Add chicken, sauté until browned and cooked through. Remove to a plate. Reduce
heat to low.
Heat remaining oil in skillet. Add garlic; cook 30 seconds
until fragrant. Stir in broccoli, broth and crushed pepper. Bring to a boil, reduce heat, cover and simmer 5 minutes.
Drain pasta, return to pot. Add sauce, chicken and cheese, toss to mix and coat.
|