2 lbs. chicken cutlets
1 lb. rotini pasta
1 lb. bag frozen broccoli, chopped
1 tsp. chopped garlic
1/2 c. Wesson oil
2 eggs
Bread crumbs

Egg and bread crumb chicken cutlets. Fry in oil until golden brown. Boil pasta for 7 minutes. Pasta does not need to be fully cooked. Drain pasta. Cut chicken cutlets into 2 inch cubes. Coat large baking pan with 1/2 cup oil; mix in 1 teaspoon chopped garlic. Add pasta, chopped chicken cutlets and frozen broccoli. Mix together all ingredients. Cover baking pan with tin foil and cook for 35-45 minutes at 350 degrees. Before serving stir ingredients again.