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.

Ruth's Pasta Broccoli Dish

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 ½ cups 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.