Heat 8 c. water to boiling in large pot. Blanch broccoli in boiling water until just tender and bright green. Take out of water with a slotted spoon and put into a colander and rinse under very cold water to stop cooking process. Set aside.

Bring water in pan back to a boil and cook ziti for 10 minutes or until al dente. Drain in a colander and set aside.

Over medium high heat, add butter or olive oil to skillet. Cut chicken breast in half horizontally, season with salt and pepper and shake in a bag with a little flour. Cook in skillet until browned and fully cooked. Set aside. When cooled slightly, cut into slices.

Heat butter in a large skillet over moderate heat. Add the garlic and cook only until fragrant (about a minute or two). Do not brown (if it does get brown, throw out and start again. Burnt garlic will ruin any recipe). Add the wine, and reduce for 1 minute or so until reduced to about 1 tablespoon. Warm cream in microwave slightly and add cream (if you add very cold cream you run the risk of it curdling when adding to the hot mixture). Add cheese. Increase the heat to moderately high and bring to the boil. Boil for 2-3 minutes, until the cream thickens and is reduced by a third.

Put the ziti and broccoli in a large shallow pasta serving bowl. Add the sauce and mix together. Season with salt & pepper. Add more cheese if necessary.

Plate onto plates and place chicken slices on top.