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1
Bring a large pot of water to a boil.
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2
Salt the water generously and add the pasta.
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3
Return the water to a boil and cook the pasta according to the package directions, but stop when it is very al dente, about 2 minutes before it's done.
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4
Reserve 1 cup of the cooking water and drain the pasta.
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5
Meanwhile, heat the olive oil in a very large skillet over medium-high heat.
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6
Add the garlic, chicken, oregano, and salt and pepper and saute until the chicken is just lightly browned on the outside, but not cooked through, about 3 minutes.
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7
Increase the heat to high, add the white wine, and cook and stir until the wine is reduced by half, about 1 minute.
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8
Add the chicken broth, 1/2 cup of the reserved pasta water, and the broccoli florets.
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9
You can continue with the recipe or see the Fork in the Road to amp up the flavor with pesto.
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10
Cover the skillet and bring to a simmer.
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11
Add the drained almost-cooked pasta to the skillet, as well as the red pepper flakes and butter and stir well.
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12
Reduce the heat to medium, cover the pot, and simmer until the pasta and broccoli are just tender, about 2 minutes; add additional pasta cooking water if the amount of liquid seems too skimpy--you want it a little saucy.
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13
Stir in the Parmesan, add additional salt and pepper if needed, and serve, passing additional Parmesan on the side.
