DiGiovanni's Bronx Broccoli and Pasta

1 1/2 pounds skinless, boneless chicken breasts, rinsed
1 head of fresh broccoli
1 tablespoon of olive oil
6 cloves garlic, finely chopped
1 1/2 cups of low-sodium chicken broth
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp black pepper
1 pound of tubular pasta, such as ziti (multigrain version if possible)
 
Bring a large pot of lightly salted water to a boil. Cut the chicken into 1-inch pieces, trimming off any visible fat. Cut the broccoli into florets. Slice the stems crosswise 1/2 inch thick and set aside.
 
In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic and stir for 30 seconds. Add the chicken pieces and cook for about 5 minutes, until chicken is lightly browned on all sides. Add the broccoli, broth, oregano, basil, and pepper and bring to a simmer. Cover and cook for about 7 minutes, until the broccoli is just tender.
 
Meanwhile, add the pasta to the boiling water and cook for about 10 minutes, until al dente. Drain well.
 
Transfer the pasta to a large serving bowl, add the broccoli mixture, and toss. Serve immediately.
 
Serves 4.
 
From: The Healthy Firehouse Cookbook, by Bonnano, Joe