Talley Farms Fresh Harvest


Broccoli, Ruth's Pasta 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! Use whole wheat pasta for better health!


 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


  1.  Cook pasta as directed and set aside
  2. In a large skillet, sauté oil and garlic for 1 minute
  3. If chicken is raw, add it now and cook 7-10 minutes
  4. Add broccoli and sauté until crisp-tender
  5. Add tomatoes and spices
  6. Add wine, chicken broth and butter
  7. If you are using pre-cooked chicken or cooked shrimp add it now
  8. Cook 3-5 minutes until heated through
  9. 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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