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Colette & Cassi's Country Kitchen!

Passion Pasta

from Great Lake Effects... 
Buffalo Beyond Winter and Wings

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

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