Chicken, Broccoli & Fusilli in Garlic Cream Sauce

Fusilli-title

I know, this pic looks like a casserole. Luckily, it’s so much better than that!

I was trying to think of something new to do with chicken, because it’s the main staple in my son’s diet. Also, broccoli is the only veggie my son will eat, so it’s hard to find recipe with the right, veggie to protein combo that he will eat. When I saw this recipe, I thought I hit the jackpot. Chicken, broccoli, garlic, pasta, parmesan cheese…all his favorites! Of course the addition of white wine appealed to me and made the recipe seem less casserole-ish, and even though the recipe calls for heavy cream, the sauce is very light. It’s pretty quick and easy to prepare and it’s delicious. It’s now a part of our dinner rotation.

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Chicken, Broccoli and Fusilli in Garlic Cream Sauce

Note: I added just a little salt and pepper to the chicken while sautéing.

Ingredients

  • 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

Method

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.

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