Sunday, January 25, 2009

Rigatoni, Broccoli and Chicken!

This one recipe is one of Hubby's favorites. (one of mine too). I make it often but not so much that we tire of it. It is a little time consuming but not bad - there are plenty of other recipes that take up much more time.

Rigatoni, Broccoli and Chicken with Cream Sauce

(serves 4-6)

1 lb box of Italian Rigatoni

4 - 5 TBSP Olive Oil

3 or 4 boneless skinless chicken breast (medium in size) cut into chunks

2-3 cups Broccoli florets (I use fresh, you can use frozen if you like)

1 clove minced garlic

2 Lemon slices

1.5 cups light cream

1/2 cup Chicken stock (you can use broth if that's all you have - stock has more flavor)

Salt (Kosher) and pepper to taste

Bring pot of water to boil. Cook rigatoni to directions. As pasta cooks....

Heat Olive Oil in large Skillet. Dust chicken chunks with flur and cook until golden on both sides (add more oil if/as you need it). After chicken is browned, add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute or so. Add Chicken stock and light cream - cook until liquid is reduced to about half and thickened - a couple of minutes or so. If you want the liquid not as thick, you can add a bit of milk to loosen it up.

Add cooked rigatoni to sauce mix and toss well. Lemon slices can stay on platter as garnish. Serve it with a nice loaf of crusty bread.

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