12 ounches of Fusilli
8 cloves minced garlic
3 T olive oil
2 C chicken broth
6 T sour cream
1 leftover roasted chicken breast
2-3 cups broccoli florets(fresh preferred)
Salt and pepper to taste
1/4 C grated Parmesan
Add pasta to large pot of boiling salted water and cook until al dente following package directions.
Slice chicken breast into thin slices and set aside.
Heat olive oil in large skillet and add minced garlic and cook until fragrant. 1-2 minutes.
Add chicken broth to skillet and heat then add in sour cream.
Add sliced chicken breast to skillet and cook over medium low heat7-10 minutes to meld flavors.
Add broccoli and cook 2-3 minutes. Season to taste with salt and pepper.
Add drained hot pasta to chicken broccoli mixture toss. Dress with grated Parmesan
Serve with additional grated Parmesan on the side.
Makes 4-6 servings
Note:I like to use fresh pasta but get no complaints with boxed pasta. I use leftover roasted chicken breast because the children always eat the legs and thighs. I use maximum amount of broccoli because the children will eat it in pasta.