Chicken & Broccoli Farfalle (for 2)
Olive Oil
2-3 cloves garlic, crushed
6-8 chicken tenderloins, lightly floured
2-3 crowns fresh broccoli
1 cup white wine
salt
pepper
3 tbsp parmesan cheese
2 sprigs flat leaf parsley, destemmed & chopped
chicken broth/pasta water
1/4 lb Farfalle pasta
Cut the broccoli crowns into florets and set aside. In a large sautee pan, heat 2 tbsp olive oil. Add 2-3 crushed garlic cloves and 6-8 lightly floured chicken tenders. On medium heat, cook chicken tenders (2 minutes for each side). Add broccoli florets, salt and pepper to taste. Drizzle a little more olive oil onto the broccoli florets and toss everything together. Cover the pan and cook on high heat about 2 minutes (enough to steam the broccoli). Remove cover and add 1 cup white wine. Stir in 3 tbsp grated parmesan cheese. Add chopped Italian flat leaf parsley and about 1/2 cup chicken broth (use 1/2 cup pasta water as a substitute. You can add the pasta water after you've cooked the pasta). Cover the pan and set aside.
Now cook your pasta and drain. Save 1/2 cup of pasta water if necessary. Mix pasta with sauce, simmer 2 minutes and serve immediately.
