California Pizza Kitchen Thai Chicken Pizza Recipe

• 1 lb dry fusilli pasta
• 1/2 c. extra virgin extra virgin olive oil
• 1 tsp salt
• 1/4 c. minced fresh garlic
• 2 Tbsp. minced fresh thyme leaves About 12 oil-packed sun-dry tomatoes, liquid removed and thinly sliced
• 1 quart blanched broccoli florets, liquid removed (bite-size pcs)
• 1 1/4 c. grated parmesan cheese (reserve 1/4 c. for garnish)

1. Bring a large pot of salted water to boil.
2. Cook pasta till al dente, 8 to 10 min.
3. Heat extra virgin olive oil in a large non-stick frying pan over high heat.
4. Add in salt and garlic; when the garlic just begins to brown, add in thyme and sun-dry tomatoes.
5. Toss and add in broccoli.
6. When broccoli is heated through, add in liquid removed pasta (if pan is not large sufficient, combine in a large mixing bowl while ingredients are warm).
7. Add in 1 c. parmesan cheese to all, sprinkling and stirring to mix.
8. Serve in hot bowls with a fresh dusting of parmesan cheese.

pasta, extra virgin extra virgin olive oil, salt, fresh garlic, thyme, broccoli florets, parmesan cheese

Taken from cookeatshare.com/recipes/california-pizza-kitchen-thai-chicken-pizza-98016 (may not work)