Rigatoni with chicken and broccoli
This is a pretty close approximation of Brad’s favorite pasta at an east coast Italian chain restaurant called Bertucci’s. (For an amusing, unrelated rant, ask him what he thinks about a national Italian chain whose name starts with “Olive” and ends with “Garden.”)
- Box of good rigatoni
- 2 T olive oil
- 2 chicken breasts, cut into strips
- flour, seasoned with salt and pepper, to dust chicken
- 2 c broccoli florets
- 2 cloves garlic, chopped
- 1/2 lemon, sliced
- 1 c dry white wine
- 1/2 c chicken broth
Cook pasta according to package directions. (Use more water and more salt than you think you really need. Drain about 30 seconds before it’s done, because it will finish cooking in the sauce.)
While pasta is cooking, heat the olive oil. Dredge the chicken in flour, salt, and pepper. Shake the excess off and cook until golden on both sides. Don’t move it around too much to reduce sticking. Add broccoli, garlic, and lemon slices. Stir and cook for a minute. Add the wine and broth, and cook until the liquid is reduced by half. Taste and add salt or pepper if necessary.
Add cooked and drained pasta, and toss.
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