Chicken, Broccoli and Fusilli in Garlic Cream Sauce
Cooked by Michael
Found at www.epicurious.com
5 cups broccoli florets (from about 1 large bunch)
3/4 pound fusilli or other corkscrew pasta
1/4 cup olive oil
3 tablespoons chopped garlic (about 8 cloves)
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
1 cup dry white wine
1 cup canned low-salt chicken broth
1 cup whipping cream
1/2 cup grated Parmesan cheese
Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and sauté until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.
Serves 6.
Bon Appétit
October 1994
Nicholas Puniello: Boston, Massachusetts
Epicurious Food © 2003 CondéNet Inc. All rights reserved.
LYNDA SAYS: Although Michael said something about the sauce having not come out the way he'd intended, I liked it a lot. Good consistency, very nice flavor, reheated well (he left it in my fridge, lucky me!), and good color. I think the only change I'd've made would've been to cook the broccoli a little less -- the whole thing was very tasty.