Chicken and Broccoli Rigatoni

A recipe from the restaurant Bertucci's that was online once upon a time.
1 lbs rigatoni cooked al dente
2 tbs olive oil
2 large chicken breasts cut into strips
flour for dusting chicken
2 c. broccoli florets
1 tsp chopped garlic
2 lemon slices
1 1/2 half and half or 1 c. dry white wine
1/2 c. chicken broth
salt and pepper to taste

Heat olive oil in a large pan, season the chicken with salt and pepper then dredge the chicken in the flour.
Cook until brown and almost cooked through.
Add the broccoli, garlic and lemon slices and cook for 1 minute.
Add the half and half (or wine) and chicken broth and cook until the liquid is reduced by half.
Add the pasta and toss to combine.
Use the lemon slices as garnish or just remove them.

If you like your veggies on the really crunchy side (like Mr. Peanut Butter and Chutney) just steam lightly ahead of time and add them back in with the pasta just to warm it up.