1 Teaspoon crumbled dried basil
1 Cup broccoli florets (fresh or thawed frozen)
1 Tablespoon Extra Virgin Olive Oil
1 Cup sliced baby Bella or white mushrooms
1 Cup Chicken Broth
1/4 Cup grated Parmesan or Romano Cheese
12 Ounce Capellini Pasta, uncooked
2 whole boneless, skinless chicken breasts
2 Clove garlic, minced
Additional Grated cheese

 Follow package directions for pasta but do not cook the pasta until the end of the cooking time to cook to al dente. Cut chicken into strips. Heat oil in a medium size sauté pan. Add chicken and sauté until the chicken is cooked through, about 5 minutes. Remove chicken from skillet and set aside. Add vegetables to the same skillet and sauté on medium about two minutes, adding about 2 tablespoons of the chicken broth for moisture as needed. Add remaining chicken broth, basil, cheese and chicken and simmer over low heat until broccoli is desired doneness. Place drained pasta in a large serving bowl. Top with chicken mixture. Serve with additional grated cheese.

Serving Ideas:
For a change use Laurenti Linguini, Spaghetti, Penne, Zita or Farfalle.

Use frozen thawed broccoli or fresh

Torn or cut fresh basil can be used 1-2 tablespoons

Meal Idea: Add a fresh pineapple and mandarin orange salad garnished with fresh mint.