5 cups broccoli florets (from about 1 large bunch)
¾ pound fusilli or other corkscrew pasta
¼ cup olive oil
3 tablespoons chopped garlic (about 8 cloves)
3 large skinless boneless chicken breast halves, cut crosswise into ½-inch-thick strips
1 cup dry white wine
1 cup canned low-salt chicken broth
1 whipping cream
½ cup grated Parmesan cheese

Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta. Meanwhile, heat oil heavy large skillet over high heat. Add garlic and chicken and sauté until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.

6 Servings