12 ounces boneless skinless chicken breasts 1/4 cup extra-virgin olive oil 2 cups broccoli florets 3/4 cup chicken broth 1 teaspoon basil 1/2 teaspoon red pepper flakes Salt and black pepper to taste 2 Tablespoons butter or margarine 8 ounces bow tie pasta, cooked, drained
TO PREPARE:
Rinse the chicken and pat dry. Cut into strips.
Saute the chicken in the olive oil in a large skillet until cooked through; push the chicken to one side of the skillet. Add the broccoli.
Saute until the broccoli is tender-crisp. Stir in the broth, basil, red-pepper flakes, salt and black pepper. Add the butter and mix well.
Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat. Toss with the pasta in the bowl.
Serve immediately with grated Parmesan or Romano cheese if desired.
SERVINGS: 4
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