Recipe: Chicken Broccoli Pasta

Makes lots.

• 4 lb. chicken breasts, in 1”×2”×1/4” slices
• 1/4 C corn starch
• 1 tsp. kosher salt
• 1/4 tsp. ground black pepper
• Vegetable oil for sauteeing
• 5 Tbsp. Fleischmann’s margarine
• 1/3 C all-purpose flour
• 3 C chicken or vegetable broth (warm or room temperature)
• 1 C dry white wine
• 2 cloves garlic, crushed
• 6 sprigs fresh thyme
• 500g pasta
• 2 large broccoli crowns, cut into bit-size florettes
• Additional salt & pepper to taste

1. In a large bowl, mix the corn starch, salt, and pepper. Toss chicken pieces in starch mixture to coat.
2. Coat a large skillet with vegetable oil and heat until just smoking. Saute chicken pieces in batches, until exterior is no longer pink. Reserve.
3. In a 2-quart sauce pan, melt the margarine and add the flour to make a roux. Whisk mixture until smooth. Cook roux for 5 minutes, whisking regularly.
4. Slowly incorporate the broth into the roux, whisking to prevent lumps. Add the wine, garlic, and thyme. Simmer for 10 minutes.
5. Prepare pasta according to package directions.
6. Steam the broccoli until just tender (about 3 minutes in the microwave).
7. Combine sauce and chicken in large skillet and simmer together for 5 minutes.
8. In a large serving/casserole dish, add pasta, pour chicken and sauce over pasta, then top with steamed broccoli.