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Ingredients

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Directions

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  • Bring to a rolling boil in a large pot 6 quarts water and salt.

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  • Add and cook until tender but firm fresh (or dried) pasta.

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  • Meanwhile, combine in large bowl chicken breast halves, broccoli pieces, grated lemon zest, ground red pepper, ground black pepper and pinch of salt.

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  • Heat in large skillet over high heat olive oil. Add chicken mixture and cook, stirring, until browned, about 5 minutes. Stir in dry white wine, tomato puree, olives and capers. Simmer, uncovered, 5 minutes.

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  • Drain pasta and toss with sauce. Serve with grated pecorino cheese.

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