Broccoli florets soak up delicious flavor in this beautiful side that's spicy and garlicky with a hint of lemon. The secret to the great tasting sauce is chicken broth, an on hand ingredient that's so versatile.
cost per recipe: $2.23
The price is determined by the national average.
tablespoons slivered almonds
tablespoons olive oil
cloves garlic, minced
cups broccoli florets
teaspoon crushed red pepper
cup dry white wine
cup Swanson® Chicken Broth
tablespoons grated Parmesan cheese
tablespoon lemon zest
Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.