Broccoli Chicken w/ Bowtie Pasta
1 box of bowtie pasta
1 head fresh broccoli florets (frozen will work if you prefer)
1 pkg skinless/boneless chicken, cut in small pieces
1/2 bottle to 1 bottle pine nuts -also called Pignolia nuts (depending on how much you prefer)
4 - 5 cloves of garlic, minced
EVOO (extra virgin olive oil - generous amt)
Salt and pepper (to taste)
Saute the pine nuts in EVOO until golden to dark brown.
Add chicken and cook till almost done then add the garlic; finish cooking chicken till white throughout.
Boil broccoli until tender crisp (do not overcook); add to chicken mixture.
Boil bowtie pasta; add to chicken mixture and salt and pepper to taste.
Genereously add the EVOO as it is the base for this recipe.
TIP: I usually get the broccoli and pasta going at the same time so it'll be ready when chicken is. This is a throw all together, quick, and easy dish. Enjoy.
Pairs Well With
I made this up after tasting something similar at the Olive Garden that I loved.