Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup oil -- divided
1/4 cup pine nuts -- (pignolia), or
1/4 cup coarsely chopped walnuts
1 10 oz pkg frozen chopped broccoli -- thawed and drained
2 large clov garlic -- minced
1/2 cup water
2 chicken flavored bouillon cubes
1 dash ground red pepper
1 dash red pepper flakes -- as desired
8 ounces penne rigate -- ( 3 1/3 cups),
-- cooked and drained
2 cups cooked chicken -- cut into chunks |
Preparation:
In a large skillet heat 2 Tbsp oil over med-high heat. Add pine nuts; cook and stir 1 minute or until lightly browned. Remove nuts; set aside. Heat remaining 2 Tbsp oil in skillet. Add broccoli and garlic; stirring frequently, cook 3 minutes or until broccoli is tender. Add water, bouillon cubes and ground red pepper. Bring to a boil, stirring to dissolve bouillon cubes; simmer 1 minutes. Add pasta, chicken and pine nuts; toss to coat. |