Chicken Broccoli Ziti

3 tablespoons olive oil

6 cloves garlic, minced

4 - 6 ounce boneless skinless chicken breasts, cut into 2 inch pieces

Salt

1/2 teaspoon black pepper

2 tablespoons Mediterranean Seasoning

1 cup white wine

1 pound ziti or preferred pasta

4 cups broccoli, cut into bite size florets

4 tablespoons unsalted butter

1 cup heavy cream

1 cup parmesan cheese, grated, divided

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1. In a large skillet over medium heat add the oil and garlic. Sauté until fragrant, about 30 seconds.

2. Stir in chicken, 1 teaspoon salt, the black pepper, and Mediterranean Seasoning. Sauté until golden brown, about 5-7 minutes or until internal temperature of the chicken is 160ºF.

3. Add the wine to deglaze the pan. Use a wooden spoon to scrape up any brown bits at the bottom. Reduce heat to simmer and cook until wine reduces by half, about 5 minutes. Then add in butter and cream. Keep at a low simmer.

4. Meanwhile bring a large pot of salted water to boil. Stir in the pasta and cook according to package directions for al dente. 3 Minutes before pasta is done, stir in the broccoli.

5. Drain pasta and broccoli, reserving 1 cup of cooking water.

6. Add pasta, broccoli, and 3/4 cup parmesan cheese to the pan with the chicken. Toss to coat. Add in the reserved pasta water 1/4 cup at a time to make sauce.

7. Sprinkle with remaining 1/4 cup parmesan cheese. Serve with hot.

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