To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:

INGREDIENTS:

* 6 cups broccoli florets

* 4 medium carrots, peeled cut into 1/2-inch dice

* 4 cloves garlic, peeled and thinly sliced

* 1 Tbs fresh chopped thyme (optional)

* 4 cups chicken stock

* 2 boneless, skinless chicken breasts, cut into bite size pieces

* 1 12-ounce bag egg noodles

* Olive oil to taste

* Grated parmesan cheese for garnish

PROCEDURE:

Get a large pot of water going on the stovetop for the noodles and also add 4 cups of chicken stock to another large pot on high heat.

Add the 4 thinly sliced cloves of garlic and the chopped carrots to the chicken stock and let it come up to a simmer, adjust the heat, and go along like that for 5 minutes or so.

The idea is to let the carrots cook until they're about half way cooked through and, once the pasta water comes to a boil, add the egg noodles to that and stir those around so that they don't stick together.

At this point, put another saute pan on another burner, add a ladle or two of pasta water to that and then add the sliced chicken breast meat to that. Let it poach on low heat for 5-6 minutes and, once the chicken has cooked through, pour off any excess water and set it off to the side.

Add the chopped fresh thyme to the chicken stock pot, if you're using it and the broccoli florets and turn the heat up with a tightly fitting lid on top.

The broccoli will take about 4-5 minutes to steam…then toss the cooked drained pasta and chicken meat with everything and it's time to eat with grated parmesan cheese if you like.

HINTS:

The reason for not cooking the sliced chicken in the same pot as the broccoli is so that it is not overcooked and tough in the final dish.