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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.