Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps

Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps 

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

8 servings

INGREDIENTS

Cavatappi:

• 1 pound dry cavatappi
• 1 bag frozen broccoli
• 2 tablespoons olive oil
• 3 boneless skinless chicken breasts, sliced in half horizontally and then in half or thirds
• 1/2 cup all purpose flour
• fresh ground salt and pepper
• 1 1/2 cups white wine or chicken broth
• 1 lemon, zested and juiced
• 4 tablespoons garlic, minced
• 1/2 cup half and half
• 1/2 stick of unsalted butter
• 1 cup shredded parmesan cheese

• Parmesan Crisps:

  • 1 cup shredded parmesan cheese

DIRECTIONS

Preheat oven to 250 degrees.

In a silicone baking pan sprinkle parmesan cheese to cover bottom.  Place in oven and bake till melted and browned.  Let cool in baking pan.

Cook pasta per directions on box.  When there are 2 minutes remaining add broccoli to pasta water.

Meanwhile, In a cast iron skillet add olive oil heat over medium high heat.  Place flour and chicken in ziplock bag.  Shake until chicken is well coated.  Place in skillet until cooked through and browned.  Remove chicken from heat and deglaze skillet with white wine or chicken broth.  Reduce heat to medium.  Scrap the bottom of the skillet with a wooden spoon getting up all of the bits on the bottom of the skillet.  Add butter, lemon, salt and pepper, garlic, & 1 cup pasta water.  Add chicken back into skillet.  Cook until sauce is bubbly.  

Place cooked pasta, broccoli, sauce and chicken in a large serving bowl.  Sprinkle on cheese and add half and half.  Stir to combine.  Season with additional salt and pepper.  Garnish with parmesan crisps.