Today is opening day of the 2026 MLB season for the Houston Astros. Here’s hoping for an exhilarating season!
To celebrate, I turned to a 2004 cookbook, published as a fundraiser for M.D. Anderson Cancer Center, entitled “From Home Plate to Your Plate — A Collection of Recipes from the Houston Astros Family.”
So many options — should I make Jose Cruz’s Tuna or Chicken Tetrazzini, or perhaps Roy Oswalt’s Baked Chimichangas? Craig Biggio’s Italian Tomato Sauce or Jeff Bagwell’s Salmon Fillets? I settled on Roger Clemens’ Rigatoni with Broccoli & Chicken, a dish he reportedly loved from Bertucci’s Restaurant in Boston.
The dish, which serves 2, was easy and tasty enough, although if I were to make it again I’d probably add some mushrooms, a dash of crushed red pepper, and perhaps a sprinkling of parmesan cheese before serving. But, hey, if you have no one to take you out to the ballgame, you can root root root for the home team while chowing down on “Rocket’s” favorite dish.
- 2 tablespoons olive oil
- 4 ounces chicken breast, cut into strips
- 1 cup broccoli florets
- 1 slice of lemon
- 1 small clove garlic, crushed
- ¼ cup chicken broth
- ¾ cup heavy cream
- 2 cups rigatoni, cooked all dente
- Heat the olive oil in a nonstick frying pan over medium heat. Add the chicken and saute until chicken is lightly browned. Add the broccoli and lemon slice, and continue cooking for 2-3 minutes, stirring often, until broccoli is bright green. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and bring to a boil. Remove from heat. When ready to serve, stir in the rigatoni and heat until sauce reduces and clings to the pasta. Season with salt and pepper to taste.
Brown the chicken
Add in the broccoli
Chicken broth and heavy cream create the sauce
Add the pasta and you’re almost home
Play ball!
