Chicken Broccoli and Ziti

5 tablespoons Garlic + Parmesan seasoning

3/4 cup (1 ½ sticks) butter

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

1 cup heavy cream

1 cup chicken stock

1 pound ziti or your preferred dry pasta

4 cups broccoli, cut into bite size florets

‍

1.      Combine Garlic +Parmesan Seasoning and butter. Mix well.

2.      In a large sauté pan over medium heat add the butter mixture. Once melted add in chicken. Sauté until golden brown, about 5-7 minutes or until internal temperature of the chicken is 160ºF.

3.      Stir in the stock to deglaze the pan. Use a wooden spoon to scrape up any brown bits at the bottom. Reduce heat to simmer and cook until stock reduces by half. Then stir in the 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 ½ cups of cooking water.

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

7.      Serve hot.

‍