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Broccoli with White Wine & Parmesan

Broccoli with White Wine & Parmesan

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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.

serves 8 people


cost per recipe: $3.98

The price is determined by the national average.

  • 2

    tablespoons slivered almonds

  • 2

    tablespoons olive oil

  • 3

    cloves garlic, minced

  • 4

    cups broccoli florets

  • 1/8

    teaspoon crushed red pepper

  • 1/4

    cup dry white wine

  • 3/4

    cup Swanson® Chicken Broth

  • 3

    tablespoons grated Parmesan cheese

  • 1

    tablespoon lemon zest

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How to Make It

Step 1

Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

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Made With
Swanson® Chicken Broth

Swanson® Chicken Broth

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