Chicken With Pasta And Broccoli

• 6 c. broccoli, cut into bite size pieces
• 2 Tbsp. safflower oil
• 1/2 medium onion, chopped
• hot pepper flakes to taste
• 4 c. chopped tomatoes (fresh or canned; can be pureed)
• 2 Tbsp. chopped fresh basil or 1 tsp. dried basil
• salt to taste
• 2 Tbsp. good olive oil
• 1 lb. pasta (ziti, rigatoni, etc.)
• 2 whole, boneless chicken breasts, cut into 1/2-inch strips
• 1 to 2 cloves garlic, minced

1. Blanch broccoli in boiling water and drain.
2. Heat 1 tablespoon of safflower oil in a medium skillet, then add onion. When it begins to brown, add hot pepper flakes and tomatoes. Cover, lower heat and simmer for 15 minutes. Add broccoli, basil and salt. Cover and simmer slowly until broccoli is tender, about 8 minutes. Add the olive oil.
3. Boil pasta in rapidly boiling salted water until al dente.
4. While pasta is cooking, heat remaining 1 tablespoon safflower oil in wok or medium skillet, then quickly saute chicken, tossing over high heat about 1 1/2 to 2 minutes. Do not overcook. Add garlic and cook another minute or so.
5. Add the chicken to the sauce.
6. Pour over the pasta and serve.

broccoli, safflower oil, onion, hot pepper, tomatoes, fresh basil, salt, olive oil, pasta, chicken breasts, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395472 (may not work)