2 lbs boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
4 Tablespoons olive oil
16 oz dry orecchiette pasta **I have only been able to find these online
(I used large shell pasta)
1 pint heavy whipping cream
4 Tablespoons butter
2 teaspoons minced garlic
4 teaspoons cornstarch
3 cups broccoli florets
Salt and ground black pepper to taste
4 Tablespoons grated Parmesan cheese
*Spice Mixture*
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried rosemary
2 teaspoons Mrs. Dash Garlic Herb seasoning
1 teaspoon Red pepper flakes
salt and pepper to taste
Directions:
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil until browned, set aside and keep warm.
Cook orecchiette pasta in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot.
Stir butter or margarine, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream and the cornstarch on medium heat until it thickens to a sauce. Add broccoli and allow to simmer for 3-4 minutes, before adding pasta. Add additional salt, if necessary.
Remove from heat. Place pasta and broccoli on plate and top with a chicken breast.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
4 Tablespoons olive oil
16 oz dry orecchiette pasta **I have only been able to find these online
(I used large shell pasta)
1 pint heavy whipping cream
4 Tablespoons butter
2 teaspoons minced garlic
4 teaspoons cornstarch
3 cups broccoli florets
Salt and ground black pepper to taste
4 Tablespoons grated Parmesan cheese
*Spice Mixture*
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried rosemary
2 teaspoons Mrs. Dash Garlic Herb seasoning
1 teaspoon Red pepper flakes
salt and pepper to taste
Directions:
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil until browned, set aside and keep warm.
Cook orecchiette pasta in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot.
Stir butter or margarine, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream and the cornstarch on medium heat until it thickens to a sauce. Add broccoli and allow to simmer for 3-4 minutes, before adding pasta. Add additional salt, if necessary.
Remove from heat. Place pasta and broccoli on plate and top with a chicken breast.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
