Rigatoni With Broccoli And Sweet Red Pepper
|Broccoli florets||4 Cup (64 tbs) (Around 10 Ounce)|
|Chicken breast boneless skinless||3⁄4 Pound, cut into 1-inch chunks|
|Red bell pepper||1 Large, diced|
|Onion||1 Small, chopped|
|Olive oil||1⁄4 Cup (4 tbs) (Preferably Extra-Virgin)|
|Garlic||3 Clove (15 gm), crushed through a press|
|Crumbled dried sage||1 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Ground pepper||To Taste|
1. Cook rigatoni in large pot of boiling salted water 10 minutes. Add broccoli and cook until pasta is tender but still firm and broccoli is crisp-tender, 2 to 3 minutes longer. Drain in a colander.
2. Meanwhile, in a large frying pan, cook chicken, bell pepper, and onion in olive oil over medium heat, stirring often, until vegetables are softened, about 5 minutes. Add garlic and sage and cook 30 seconds, stirring. Stir in wine, broth, and cream. Simmer 5 minutes. Season with salt and pepper to taste.
3. Toss pasta and broccoli with chicken and sauce. Add cheese, toss again, and serve.