
Dinner
Ruth's Pasta Broccoli Dish
Andrea’s mother’s best friend came up with this dish. It became a weekly dish in Andrea’s household. The kids loved it and Andrea and her husband still make it regularly.

Ingredients
- Olive oil
- 3 cloves garlic, minced (or more!)
- ½- 1 lb. boneless, skinless chicken breast, cut into ½ inch wide strips. (I usually use leftover BBQ chicken breast)
- 1 lb broccoli florets
- 1 can stewed tomatoes, drained (or diced is no stewed on shelf)
- 1 teaspoon basil
- Pinch red pepper
- Salt & pepper to taste
- ¼ cup dry white wine or dry sherry
- ¾ cups chicken broth
- 1 Tablespoon butter
- ½ lb. bow tie pasta (substitute penne)
- Grated parmesan cheese
Directions
- Cook pasta as directed and set aside
- In a large skillet, sauté oil and garlic for 1 minute
- If chicken is raw, add it now and cook 7-10 minutes
- Add broccoli and sauté until crisp-tender
- Add tomatoes and spices
- Add wine, chicken broth and butter
- If you are using pre-cooked chicken or cooked shrimp add it now
- Cook 3-5 minutes until heated through
- Toss with pasta and serve with parmesan cheese
- * Wine Pairing: One of the best go-to wines for strongly vegetable-centric food is the Austrian white variety Gruner Veltliner. A good alternative is Riesling.