Ziti with Chicken and Broccoli

I found this recipe in a magazine called "Dan's Real Food." (The picture is from there too.) I made it last night for dinner and we loved it so much, I just had to share it. In the article it said, "The trick to this dish is tossing the pasta with the sauce for a minute or two in the pan so that the flavors have a chance to mix and meld."


1/4 cup olive oil
3 cloves garlic, crushed
1/2 pound 1 1/2-inch broccoli florets (about 3 cups)
1/2 t. salt
1/3 cup white wine (I substitued chicken broth)
1/2 cup chicken broth
2 1/2 cups diced roast cheicken (skin removed and any juices)
1 t. chopped fresh thyme (I didn't use this)
1/2 cup freshly grated Parmesan cheese
3/4 pound ziti

Cook ziti according to instructions on box. Heat oil and garlic in a large skillet or saute pan over medium heat, stirring, until garlic starts to brown and becomes very fragrant, about 3 minutes. Add broccoli, raise heat to medium high, sprinkle with salt, and cook, stirring often, until broccoli turns dark green and starts to brown, about 2 minutes. Add white wine (chicken broth) and cook, stirring, until it almost completely reduces, about 2 minutes. Add broth, chicken and thyme, bring to a boil, cover, and cook until broccoli is crisp-tender and mixture is hot, about 3 minutes. Sir in half of the cheese and a generous sprinkling of black pepper. Remove from heat.

Drain pasta and return to pot. Add chicken and broccoli, and cook over medium heat, stirring, for 2-3 minutes to allow flavors to meld. Season to taste with salt and pepper, sprinkle with remaining cheese, and serve.