Olive Garden Chicken Con Broccoli
1 lb. chicken breasts
2 t. olive oil
4 oz. dry orecchiette pasta
1 C. heavy whipping cream
2 T. butter
2 t. minced garlic
2 t. cornstarch
1 C. broccoli florets
Salt to taste
Ground black pepper to taste
2 T. grated Parmesan cheese
1-2 t. Dried basil, parsley, and rosemary
1/2 t. Red pepper flakes
salt and pepper to taste
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside.
Cook orecchiette in a large pot of boiling salted water until “almost” done. Drain, and return pasta to pot.
Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta.
Stir chicken, and broccoli into the pasta.
Simmer until pasta are done, and remove from heat.
Sprinkle with Parmesan cheese, and season with salt and pepper to taste.