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.

Ruth's Pasta Broccoli Dish


  • Olive oil
  • 3 cloves garlic, minced (or more!)
  • 1/2 - 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 diced tomatoes, drained
  • 1 teaspoon basil (sub 1-2 Tbsp. fresh)
  • Pinch red pepper
  • Salt & pepper to taste
  • 1/4 cup dry white wine or dry sherry
  • 3/4 cup chicken broth
  • 1 Tablespoon butter
  • 1/2 - 1 lb. bow tie pasta (substitute penne)
  • Grated parmesan cheese


  • 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.

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