Lemon Chicken Scallopini Pasta con Broccoli (mock Olive Garden)

6 oz rigatoni (half a box)
4 chicken breasts, without skin
2 cups fresh broccoli florets, cut into small pieces
3 cloves garlic, minced
1 ½ TBSP olive oil
¼ cup grated parmesan cheese
½ tsp salt
1/8 tsp pepper
2 T rosemary, crushed
3/4 cup flour
1/2 cup white wine

Cook half a box of pasta (I usually use rigatoni, or something similar)

Chop a head of broccoli and steam it for 5 minutes (if you don't have a steamer, blanch it in boiling water) - about 2 cups of broccoli

In a very large pan, heat about 1 1/2 tbsp olive oil. Mince 3 cloves of garlic and cook them in the oil for a few minutes - careful not to burn them. I sometimes add a chopped red bell pepper too.

Drain the pasta and add it to the saucepan with garlic and oil. Stir to coat. Add the broccoli, along with 1/4 cup parmesan, 1/2 tsp salt, and 1/8 tsp black pepper. Toss to combine.

If you’re NOT vegetarian, I usually top this pasta with a lemon chicken scallopini…
1. Flatten 1-2 chicken breasts with a meat tenderizer (or anything heavy) until about ¼ inch thick… they do need to be thin or the flavor will be off.
2. Sprinkle both sides with Italian seasoning, salt, and black pepper.
3. In a skillet, heat 2 TBSP olive oil and 1 TBSP butter over medium-high heat (this combination is important – don’t use all oil or all butter).
4. Dredge the chicken in flour, shake off any excess, and sauté it for a few minutes on each side, until browned and juices run clear. Sprinkle juice from half a lemon over the chicken, and then add a splash of white wine. Let it bubble up a little. Turn the chicken over so that it is coated with the sauce, then serve over pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user SUMMERTINT.