Ingredients
2 T. plus 1/3 cup margarine, softened and divided
3 boneless chicken breast halves, sliced into small strips
1/4 cup flour
1 to 2 cloves garlic, peeled and minced
3/4 lb. penne pasta
4 cups broccoli florets, cut into bite-size pieces
1 c. grated Parmesan cheese
Freshly ground pepper, to taste
Preparation
In large skillet over medium heat, melt 2 tablespoons margarine. On sheet of wax paper, lightly coat chicken in hot skillet; saute 3 minutes. stirring frequently until just browned. Stir in garlice and cook 1 minute longer. Do not let garlic brown. Cover and keepw arm. In large pot, bring 5 quarts of water to a rolling boil. Add pasta and cook, uncovered 6 minutes. Carefully add broccoli. Continue cooking until pasta is al dente. Reserve 1 cup cooking water before draining pasta. Meanwhile, in a large serving bowl, blend cheese with remaining butter until fluffy. Blend with reserved cooking water to make a sauce. Add pasta, chicken and broccoli and gently toss until combined. Serve with additional cheese and add pepper to tast, if desired.
