Chicken Con Broccoli

Serves 6

2 boneless, skinless chicken breasts (cut into 1” cubes)
4 Tablespoons olive oil
16 oz dry pasta (I prefer Cavatappi or Penne rigate)
1 pint heavy whipping cream
4 Tablespoons butter
1 teaspoons minced garlic
4 teaspoons cornstarch
6 cups broccoli (two heads w/stems removed)
1 teaspoon Salt

¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

*Spice Mixture*
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried rosemary
1/4 teaspoon Ground Red Pepper
1 teaspoon salt

½ teaspoon pepper

1 teaspoon minced garlic

Directions:

Combine ingredients from spice mixture sauté in olive oil slowly over low heat, add cubed chicken cook until browned, set aside and keep warm.

Cook broccoli in large pot of boiling salted water until tender. Strain out broccoli, return remaining water to stove and bring to boil, add pasta. Cook until tender drain.

Stir butter, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream the cornstarch and parmesan, cook on medium heat (stirring constantly) until it thickens to a sauce.

Combine sauce w/chicken mixture and allow to simmer for 3-4 minutes, mix together chicken, sauce, broccoli, and pasta.

Serve with extra parmesan!