Pasta with chicken and broccoli from Cook's Illustrated Magazine, Jan/Feb 2005 (page 12)

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Notes about this recipe

  • sldoug on January 17, 2016

    I can't really review this fairly since I doubled the pasta and chicken without changing the sauce, which made for a very sauceless dish. It was still tasty although even with the extra volume the sun-dried tomatoes were a bit overwhelming. I probably wouldn't make again because the recipe was a bit time consuming and I know of much faster ways to make similar pasta dishes that are just as tasty.

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