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Chicken and Broccoli Romano


1 qt. extra virgin olive oil (1/2 qt.)
2-3 shallots, clean & dice finely (1 1/2)
6 oz. garlic, minced (3 oz.)
2 lb. ribbed ziti (1 lb.)
4 lb. chicken, skinned, cleaned & diced (2 lb.)
2 red peppers, chopped & med. pieces (1)
3 heads broccoli, chopped heads only (1 1/2)
Salt & pepper to taste
1 bottle Masciarelli white wine (1/2 bottle)


In a warm pan heat oil and fry shallots until tender (or clear) for 3-4 minutes. Add the freshly chopped garlic with a dash of pepper to taste and stir. Lower heat and simmer garlic until it is a golden light brown.
Add the full bottle of white wine and cook until the alcohol cooks off (approximately 10 minutes). Stir constantly. Turn up heat slightly and add the chicken and stir until chicken is cooked and golden. Remove the chicken from the pan.
Boil water and cook the ziti al dente, drain and add to oil mixture; toss gently to coat the ziti well. Add salt and pepper to taste. Remove the ziti. Add the broccoli and peppers to the pan and stir; keep stirring until tender. Add the chicken to the vegetables and toss until coated and hot.
Be sure the ziti is hot and place it in the bottom of a lasagna type pan. Put the chicken, pepper and broccoli combination on top of the ziti.
As you can see to the right of the ingredients the recipe has been divided in half to serve a smaller number of people.

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