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• 1 pound linguine
• 2 Tbs minced garlic
• 1/2 cup chopped fresh parsley
• 4 cups small broccoli florets (see hints below)
• 1- 1 1/2 pounds boneless, skinless chicken breast meat, cut into 1/2-inch cubes
• Salt and pepper for seasoning chicken
• All-purpose flour for lightly dusting cubed, seasoned chicken
• Olive oil as needed for sautéing chicken
• 3 cups chicken stock (or a little more as needed)
• Red pepper flakes to taste
• Grated parmesan cheese for garnish
1. Get a large pot of salted water going on the stove top for cooking the linguine and, while that is coming up to a boil, finely mince 2 Tbs garlic, chop about 1/2 cup fresh parsley and cut 4 cups broccoli into small florets and then, lastly, cut the boneless, skinless chicken breast meat into 1/2-inch cubes.
2. Season the cubed chicken with salt and pepper and give it a light dusting of all-purpose flour and then cook it in batches in a deep, heavy bottomed pot in a little olive oil on medium to medium high heat.
3. Once the water comes to a boil, add the linguine and stir that around to keep it from sticking.
4. Once all of the chicken is lightly browned, and out of the pan and resting on a clean plate, add 3 Tbs butter to the chicken pot, let that melt down. Add the minced garlic and cook that for a minute or so and then add about 3 cups chicken stock and bring it up to a simmer.
5. Once the stock does come to a simmer, add the broccoli florets and add the chicken back to the pan.
6. Keep your eye on the linguine and drain that when it's done and, once the broccoli and chicken are cooked through, add the drained, still hot linguine to that pot, add a little more olive oil, the chopped parsley, add salt and red pepper flakes to taste and toss to coat.
7. Serve in individual bowls with grated parmesan cheese.
HINTS: You can make this without the broccoli if you like…but hey, broccoli is a super food!
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.