• 6-8 boneless chicken breasts, cut into large bite sized pieces
• 2 cups fresh broccoli florets
• 6 cloves garlic, minced
• 1 cup white wine
• 1 can chicken broth
• Cream, heavy to thicken (approx 1/4 cup)
• Rosemary, fresh, chopped
• 2 eggs, beaten
• 1 c. flour
• ¼ c. Parmesan cheese
• salt
• pepper (black & cayenne)
• Vegetable oil
• 1 box medium shell or bowtie pasta

Cook pasta.

Meanwhile, cut up chicken breasts into large bite-sized pieces, coat with 2 beaten eggs, then coat with flour salt, pepper mixture. Brown in oil on both sides until cooked. Take out and drain on paper towels.

Pour off oil and add about ½ cup chicken broth to pan to deglaze. Add broccoli. Cover. Simmer 3-4 minutes. Add garlic, rosemary, salt, pepper, white wine and rest of chicken broth. Cover. Simmer 1-2 min. Make sure garlic does not become bitter by cooking on too high of heat. Add cream to taste and thicken sauce. Add Parmesan cheese. Stir through. Taste. Season with more rosemary, salt, black and cayenne peppers, as needed. Simmer 1 more minute. Add cooked chicken pieces. Simmer 1 more minute to coat. Taste. You might need more wine, cream, etc.

Serve with shell or bowtie pasta. Sprinkle with more Parmesan cheese as you like.

As with most recipes, add more of your favorite ingredients to kick it up. More garlic, rosemary and cayenne is the way we like it. Enjoy!