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500 gm spaghettini
3 cups broccoli flowerets
1/4 cup olive oil (maybe could use less)
350 gm chicken, cut into thin strips
2 Tbsp crushed garlic cloves
1/8 tsp dried crushed hot red pepper
3/4 cups drained sun-dried tomatoes, (packed in oil), sliced thin
1/2 cup grated parmasen cheese
2 Tbsp chopped fresh basil (maybe more)
Salt & Pepper
1/3 cup toasted pine nuts

Cook spaghettini in boiling salted water, adding broccoli 2 minutes before end of cooking time. Drain pasta and broccoli and return to pot.

Meanwhile, heat oil in large heavy fry pan over medium high heat. Add chicken, garlic and red pepper; sauté for 2 minutes. Add sun-dried tomatoes and sauté until chicken is no longer pink inside.

Add chicken mixture to pasta and broccoli, toss. Add cheese, basil and salt and pepper to taste. Serve sprinkled with pine nuts.