Bertucci's Rigatoni, Broccoli and Chicken with Cream or Wine Sauce

This is from one of my favorite restaurants out east- I like the cream sauce

Servings: 2

3/4 lb quality, Italian rigatoni
2 tbsp olive oil
2 chicken breasts (4 oz each) boneless & skinless, cut into strips or thinly pounded
flour for dusting chicken
2 cups broccoli florets
1 tsp garlic, chopped
2 lemon slices
1 1/2 cups heavy cream or 1 cup dry white wine
1/2 cup chicken broth
salt and pepper to taste

Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions.

Meanwhile, heat olive oil in a large skillet.

Dust chicken with flour and cook until golden on both sides.

Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute.

Add the chicken broth, heavy cream (or wine) and cook until liquid is reduced by half (about 2 minutes). Season to taste.

Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.