| 1. |
Cook the pasta in rapidly boiling water until al dente. |
| 2. |
Trim the ends of the broccoli stems and cut off the flowers. Peel the outer fibrous layer off the main stalks and cut the stalks into bite-sized pieces. |
| 3. |
Separate the flower of the broccoli into bite-sized pieces. |
| 4. |
Place the broccoli in a colander and rinse under cold running water. |
| 5. |
Put it in a saucepan with the olive oil, garlic, water, and salt. |
| 6. |
Bring to a boil, cover tightly, and let steam until the broccoli is bright green and very crunchy-tender - no more than five minutes. Remove the lid and boil off most of the remaining liquid. |
| 7. |
Toss the broccoli with cooked pasta and chicken. Top with red pepper flakes and parmesan cheese, if desired. |
