Instructions: Freshly grated Reggiano Parmigiano cheese, to taste

Cook pasta in large pot of salted water.

When pasta is half-done (about five minutes), begin to saute garlic, carrots and chicken on high heat in a large, nonstick frying pan. Add wine to pan and keep on heat until liquid reduces by half. Then add already cooked artichokes and sun-dried tomatoes, broth, marinara sauce and butter, if using; bring to boil, then take off heat.

Throw broccoli into pasta water and leave in for 30 seconds.

Strain pasta-broccoli mix and toss into saute pan with other ingredients. Put pan on high heat until liquid becomes thick, then toss in four sprigs of marjoram.

Heat individual serving bowls and fill with pasta mixture. Garnish with remaining marjoram and grated cheese. Serve immediately.

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