1 (16 oz.) bag frozen cavatelli or 12 oz. frozen
8 oz. boneless chicken breasts, halved lengthwise, then cut into 1/2-inch strips
2 tbsp. flour

Sauce:

4 tbsp. olive oil
1 1/2 tbsp. minced garlic
8 oz. fresh broccoli (1/2-inch frozen)
1 c. chicken broth
1/4 tsp. crushed red pepper (optional)
1/3 c. grated Parmesan cheese

Cook pasta as directed. Shake chicken in bag with flour, coating evenly. Sauté chicken in 1 teaspoon olive oil heated in nonstick skillet 2 to 3 minutes until browned and cooked through. Remove to plate. Reduce heat in skillet to low. Add 3 tablespoons olive oil to skillet. Add garlic. Cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper. Bring to boil.

Reduce heat; cover and simmer 5 minutes or until broccoli is tender. Drain pasta. Return to pot. Add sauce, chicken and cheese. Toss to mix and coat.

Serves 4. May add more cheese if desired.