This recipe is one of the answers to the question, “What do you do with broccoli heads the size of bowling balls?” Seriously, that’s how big these things are. I’ve never seen broccoli grow this large. We weren’t able to use it all before they started to bloom, but the plants we cut are already producing side-shoot broccoli heads. If you’ve grown broccoli, you know the second heads are significantly smaller than the first ones. For these plants, that means they are size of broccoli you see in the grocery store.

Chicken and Broccoli Shells

2 whole skinless, boneless chicken breasts cut in 1″ cubes

2 teaspoons vegetable oil

1 1⁄2 cups chopped broccoli, fresh or frozen

2 cups chicken broth

1 can (10.5 ounces) cream of chicken soup

1/2 teaspoon pepper

2 cloves garlic, minced

2 cups small shell pasta, uncooked

1 cup (4 ounces) cheddar cheese, shredded

Heat oil in skillet over medium-high heat. Add chicken and cook until no longer pink. Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.

Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender. Stir occasionally to prevent sticking. Check near the end of cooking and add a small amount of water, if needed. Stir in cheese during last two minutes of cooking.