Chicken and broccoli in a white cream sauce served over al dente rigatoni macaroni. (Use a large deep frying pan or large bottom saucepan).

1-1/2 to 2 lbs. boneless chicken
1 whole clove fresh garlic
2 tbsp. oil
1/4 lb. butter (1 stick)
1/2 c. fresh parsley (1/4 c. of dried)
1 pkg. fresh mushrooms
3-1/2 pts. heavy cream or whipping cream
1 head fresh broccoli
1 tbsp. fresh ground black pepper
1/4 tsp. ground red pepper
1 lb. rigatoni macaroni
1 can chicken broth

Sauce may be thickened by mixing 2 tablespoons flour or cornstarch with 1 cup cold water in shaker. Add to sauce and stir.

Peel and chop whole clove of garlic. Saute in oil until it starts to brown. Add 1 stick of butter and parsley, continue to saute (low heat).

Remove skin from chicken and cut into bite size pieces. Saute with above. Clean and trim mushrooms. Slice lengthways in half or thirds, depending on size (leave them large - they will shrink) and add to the saute. Add salt to taste with black and red pepper. Clean and cut up head of broccoli. Add to saute with can of chicken broth. Turn up heat and cover for 5 to 10 minutes.

Bring to boil - pour cream over the top and stir it in - until it boils again and simmer until it thickens. Pour over al dente rigatoni macaroni - mix and serve with grated Parmesan cheese.

NOTE: Not low in cholesterol, not low in fat.