Penne With Chicken & Broccoli

• 8 ounces penne pasta
• 4 cups fresh or frozen broccoli florets, cut into bite-size pieces
• 2 tablespoons all-purpose flour
• 3 boneless, skinless chicken breasts (about 3/4 lb.), cut into strips
• 4 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken broth
• 1 can (14 oz.) chicken broth
• 1/2 cup shredded Parmesan cheese

1. Cook penne according to package directions adding broccoli during last 2 minutes of cooking; drain and keep warm.
2. Meanwhile, combine flour and, if desired, ground black pepper. Dip chicken in flour mixture, coating well.
3. Melt 2 tablespoons I Can't Believe It's Not Butter!(R) Spread in 12-inch skillet over medium heat and cook chicken, stirring occasionally, 5 minutes. Stir in garlic and cook 30 seconds. Stir in wine, scraping up brown bits from bottom of skillet. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Stir in remaining 2 tablespoons Spread. Toss chicken mixture with hot penne and broccoli. Sprinkle with cheese.
4. Calories 480, Calories From Fat 120, Saturated Fat 5g, Trans Fat 0g, Total Fat 14g, Cholesterol 60mg, Sodium 740mg, Total Carbohydrate 51g, Sugars 3g, Dietary Fiber 4g, Protein 34g, Vitamin A 50%, Vitamin C 110%, Calcium 20%, Iron 20%

penne pasta, broccoli florets, flour, chicken breasts, i, garlic, white wine, chicken broth, parmesan cheese

Taken from www.myrecipes.com/recipe/penne-with-chicken-broccoli (may not work)