This is a dish I’ve adapted from “Elisa Celli’s Italian Light Cooking” cookbook. The original recipe was a pasta side dish using broccoli rabe (or rapini). Not having that on hand, I substituted broccoli, and a few modifications later ended up with a very easy and FAST complete dinner. My kids LOVE it, and ask for it if I don’t make it at least once a month.
Boil the noodles according to the package directions until cooked al dente. Drain and set aside (optional: reserve 1/4 C cooking water).
In a large sauté pan, heat the olive oil over medium-high heat. Add the green onions & garlic and cook until soft & fragrant (1-2 minutes).
Add the chicken and cook (stirring frequently) until almost cooked through (~5 minutes).
Add the Italian Seasoning, marjoram, pepper, and red pepper flakes and stir until spices distributed
Stir in the mushrooms and broccoli and cook 1 minute. Add the wine or vermouth and bring to a boil.
Cover, reduce heat to low (keep a simmer going!) and cook until the broccoli is cooked through but still firm (~5-10 minutes depending on the pan).
After the broccoli is cooked remove from heat. Combine the noodles & chicken/broccoli mixture in a large bowl (or large pan if you are doing this in one pan like I do).
Mix in the parmesan cheese, adding reserved liquid as needed to make creamy.
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