Chicken Broccoli Pasta

Chicken Broccoli Pasta

8 oz bowtie pasta
8 cups chopped broccoli
1-2 chicken breasts - cooked & cubed
1/4 cup pine nuts - roasted (cook at 350* for 8-10 min.)

Put broccoli in pot of water to boil. Cook for 3 minutes. Take out broccoli, but KEEP water. Cook pasta in broccoli water. While pasta cooks, start the sauce.

Sauce:
2 Tbsp butter
2 Tbsp Olive oil
* Melt together, then add;
1 tsp minced garlic
zest of a lemon
* Cook over medium heat for 2 minutes. Take off heat and add;
1 Tbsp lemon juice
1 tsp salt
1/4 tsp pepper

Toss pasta, broccoli, pine nuts, and sauce together.
1/2 tsp black pepper

Toss pasta, broccoli, sauce, and pinenuts together.

Cream of Broccoli & Cheese Soup

Cheddar Broccoli Soup

1 lb. fresh broccoli, chopped
2 sticks butter
1 qt. chicken broth
1 tsp. salt
1/4 tsp. pepper
1/2 lb. cheddar cheese
1 cup flour
1 qt. half & half

Steam broccoli until tender (12 to 15 minutes). Melt butter in saucepan over medium heat. Add flour to butter & cook for 2 to 4 minutes, stirring constantly. Add chicken stock. Bring to a boil and cook until thick. Turn heat down. Add the rest of the ingredients and heat until cheese is melted and soup is hot. Do not boil.
Soup is better reheated the next day. Keeps well in refrigerator.
Yummy topping for potatoes.

Variations: add celery, carrots, & onions