Broccoli in Broccoli Sauce and Pasta
To accompany 12oz chunky pasta of choice: penne, rigatoni or similar
1lb broccoli, stems and flowerets separated, washed, and boiled separately: the stems need more time.
In a food processor:
Put in the stems and 1/3 of flowerets
Add in:
½ cup garlic olive oil
1 small dried red chili, coarsely broken up
½ cup Romano cheese
s/fgp
1 cup chicken stock, your own
¼ cup heavy cream or evaporated milk (to cut calories).
Puree to smooth.
Stir in the remaining flowerets.
Toss with pasta.
Garnish generously with Parmigiana cheese and serve.
Add in chunks of chicken and you have Broccoli, Chicken, and Pasta.