INGREDIENTS:
- ¼ cup olive oil
- 3 cloves garlic, crushed
- ½ pound 1 ½-inch broccoli florets (about 3 cups)
- ½ teaspoon salt
- 1/3 cup white wine
- ½ cup low-sodium chicken broth
- 2 ½ cups diced roasted chicken (skin removed) and any juices
- 1 teaspoon chopped fresh thyme
- ½ cup freshly grated Parmesan cheese
- ¾ pound ziti
DIRECTIONS:
1. Bring a large pot of water to a boil
2. Heat oil and garlic in a large skillet or sauté pan over medium heat, stirring until garlic starts to brown and becomes very fragrant, about 3 minutes. Add broccoli, raise heat to medium high, sprinkle with salt, and cook stirring often, until broccoli turns dark green and starts to brown, about 2 minutes. Add white wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add broth, chicken and thyme, bring to a boil, cover and cook until broccoli is crisp, tender and mixture is hot, about 3 minutes. Stir in half of the cheese and a generous sprinkling of black pepper. Remove from heat.
3. While chicken and broccoli are cooking, stir a couple tablespoons of salt into boiling water, add pasta, and cook, stirring occasionally, until just tender, about 10 minutes. Drain pasta and return to pot. Add chicken and broccoli, and cook over medium heat, stirring for 2 or 3 minutes to allow flavors to meld. Season to taste with salt and pepper, sprinkle with remaining cheese and serve.
SERVES 4
