1. Cut 2 half chicken breasts into bite sized pieces. 2. Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard. 3. Sauté chicken pieces in the olive oil stirring frequently until just cooked through. Remove to a holding bowl capturing all juices. 4. Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning. Sauté until they defrost, brown and are cooked to desired tenderness. Remove them to the holding plate. 5. Add the pasta and most of the chicken broth to the pan. Bring to a boil. Add additional broth or water until absorbed and pasta is cooked al dente. 6. Mix in the chicken, broccoli, and graded parmigiana to taste. 7. To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
