Rosemary Garlic Chicken Broccoli Fettuccini

Rosemary Garlic Chicken Broccoli Fettuccini

Gettysburg Olive Oil Co.
    Ingredients
    • 2 large boneless chicken breasts, cubed
    • 1 lb fettuccini pasta (try our handmade Spinach Fettuccini)
    • ¾ C Parmesan Garlic and Rosemary Olive Oil
    • 1 Tblsp rosemary, dried or minced
    • 5 cloves garlic, minced
    • Salt and pepper to taste
    • 12 oz package of broccoli or 1 head of broccoli, chopped
    • 1 C fresh grated parmesan cheese for topping
      Directions
      • Bring a pot of water to a boil for pasta. Meanwhile, heat 2 Tblsp of olive oil in large skillet on medium heat. Add garlic and stir for 1-2 minutes to avoid burning.
      • Add chicken, broccoli, rosemary, salt and pepper and cook through.
      • Drain pasta and add to skillet with chicken. Add remaining olive oil and stir to combine.
      • Serve topped with freshly grated parmesan cheese!