Penne Pasta With Chicken And Broccoli
- 2 T. plus 1/3 cup margarine, softened and divided
- 3 boneless chicken breast halves, sliced into small strips
- 1/4 cup flour
- 1 to 2 cloves garlic, peeled and minced
- 3/4 lb. penne pasta
- 4 cups broccoli florets, cut into bite-size pieces
- 1 c. grated Parmesan cheese
- Freshly ground pepper, to taste
- In large skillet over medium heat, melt 2 tablespoons margarine. On sheet of wax paper, lightly coat chicken in hot skillet; saute 3 minutes. stirring frequently until just browned. Stir in garlice and cook 1 minute longer. Do not let garlic brown. Cover and keepw arm. In large pot, bring 5 quarts of water to a rolling boil. Add pasta and cook, uncovered 6 minutes. Carefully add broccoli. Continue cooking until pasta is al dente. Reserve 1 cup cooking water before draining pasta. Meanwhile, in a large serving bowl, blend cheese with remaining butter until fluffy. Blend with reserved cooking water to make a sauce. Add pasta, chicken and broccoli and gently toss until combined. Serve with additional cheese and add pepper to tast, if desired.
margarine, chicken breast halves, flour, garlic, penne pasta, broccoli florets, parmesan cheese, freshly ground pepper
Taken from www.epicurious.com/recipes/member/views/penne-pasta-with-chicken-and-broccoli-1200335 (may not work)