8 tbsp. olive oil
4 garlic cloves, minced
1 (1 lb.) pkg. frozen broccoli pieces
1 c. chicken broth
1 c. fresh basil, chopped (if not available, use 1/2 c. chopped fresh parsley)
1 lb. rigatoni, cooked & drained

In a large skillet, heat oil and gently brown the garlic. Add the broccoli and stir gently. Stir in the chicken broth, cover and simmer until the broccoli is al dente. Add the basil and the drained, hot rigatoni to the skillet and mix.