PENDING: Garlic-Herb Chicken con Broccoli

Pending recipes are those that look interesting but that I have not made yet. As much as I hate what I am about to type, I can't keep it in any longer. I like the Olive Garden. I certainly don't think that there food is any sorts of authentic Italian or that it's particularily innovative. I just know that when I go there, the chances are good that the food will be consistently comforting. Like Chili's or O'Charleys I know that when I go, no matter if it is in Baton Rouge or Charlotte, I know what the food is going to taste like. Every time I go to the OG I get their Garlic Chicken con Broccoli so I wanted to try to make it myself. I have tried a previous recipe that was wrong, so completely wrong that I was hesitant to ever try again until I found the recipe below on another blog. It looks like it will produce a very similar dish!

Garlic-Herb Chicken con Broccoli
(adapted from Epicurious.com and Recipezaar.com)

1 lb. chicken breasts
2 tsp. olive oil
4 oz. dry orecchiette pasta
1 c. heavy whipping cream
2 tbsp. butter
2 tsp. minced garlic
2 tsp. cornstarch
1/2 tsp. red pepper flakes
1 c. broccoli florets
Salt to taste
Ground black pepper to taste
2 tbsp. grated Parmesan cheese

Ingredients for Spice Rub:
2 tsp. each of dried basil, parsley and rosemary
salt and pepper to taste

Directions:
1) Cook pasta according to directions; drain, then return to pot.

2) Pound chicken breasts to about 1/2" thickness. Combine spice rub ingredients and rub onto chicken breasts.

3) Cook chicken in olive oil until done and nicely browned; set aside.

4) In the same pan with the remaining olive oil, saute the garlic over medium heat until it caramelizes.

5) Add the heavy cream, cornstarch and red pepper flakes, continuing to simmer over medium heat, until the sauce thickens.

6) Add the sauce, chicken and broccoli to the pasta; stirring to combine all ingredients.

7) Sprinkle with Parmesan cheese and season with salt and pepper to taste.