| | Directions |
- Cut the broccoli into small florets and thinly slice the stalks (alternatively, use pre-bagged broccoli florets).
- Saute broccoli in large pan with several tablespoons of olive oil and sesame oil (adjust to taste).
- While broccoli is cooking, cube the chicken; add to pan.
- While chicken and broccoli cook, prepare the pasta.
- Cook over medium to medium-high heat until chicken and broccoli are both cooked and lightly browned (approx. 15-20 minutes total). Add oil as necessary to contribute to "glaze" on the meat and vegetables.
- Serve over pasta with grated Pecorino Romano.
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Servings: 4
|  | | Ingredients | | - | | 2 skinned boneless chicken breasts (1 lb.) |
| - | | 2 large heads of broccoli |
| - | | 2 tablespoons olive oil |
| - | | 1/2 teaspoon sesame oil |
| - | | 1/2 to 1 lb. whole wheat spaghetti (or your favorite) |
| - | | Pecorino Romano cheese |
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