1 bag (16 oz) frozen cavatelli (short shells) or 12 oz dried (short ripple-edged shells)
8 oz boneless chicken cutlets, halved lengthwise, then cut crosswise in 1/2-in. strips
2 Tbsp all-purpose flour
Sauce:
4 Tbsp olive oil
1 1/2 Tbsp minced garlic
8 oz fresh broccoli florets (1/2 a 1-lb bag)
1 cup chicken broth
1/4 tsp crushed red pepper (optional)
1/3 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
Meanwhile put chicken and flour in large plastic food bag. Seal bag; shake to coat chicken evenly.
Heat 1 Tbsp oil in a large nonstick skillet. Add chicken; sauté 2 to 3 minutes until browned and cooked through. Remove to a plate. Reduce heat to low.
Heat remaining 3 Tbsp oil in skillet. Add garlic; cook 30 seconds until fragrant. Stir in broccoli, broth and crushed pepper (if using). Bring to a boil, reduce heat, cover and simmer 5 minutes or until broccoli is tender.
Drain pasta; return to pot. Add Sauce, chicken and cheese; toss to mix and coat.