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Assaggio's Chicken. Broccoli and Ziti

1 T. olive oil
4 skinless, boneless chicken breast halves, trimmed of fat and sliced into bite-sized pieces
2 cloves garlic, crushed
1/2 C. dry white wine
1 C. chicken stock (if using canned, College Inn brand preferred)
2 T. butter
2 T. flour
4 T. grated romano cheese
2 C. broccoli florets
2 sprigs parsley, finely chopped
2 sprigs basil, finely chopped
Salt and pepper, to taste
1 lb. ziti

Fill a large cooking pot three-fourths of the way with water. Add salt and a little olive oil. Bring to a boil, add the ziti and cook until al dente.

Meanwhile, in a large saute pan, heat the olive oil. Add the chicken and saute, turning until brown on both sides. Add the garlic and saute lightly. Add the white wine and chicken stock. Bring to a simmer.

In a separate saute pan, melt the butter. Add the flour and mix to a sandy consistency. Add the flour mixture to the chicken, stirring well to avoid lumps. Add the grated cheese and broccoli. Let cook until the broccoli is soft but not mushy. Sprinkle with parsley and basil. Season to taste with salt and pepper.

Drain the ziti and serve with the sauce on top.

Makes 4 servings.

 

    
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