Angle Hair Pasta with Broccoli and Goat Cheese

The easiest and best quick dinner that doesn't taste quick. Thank you, Wolfgang Puck.

Put 1 1/2 cup of chicken stock in a saucepan over medium-high heat and let reduce for 15 minutes. Set aside.
Saute 1/2 pound of tiny broccoli florets in a tablespoon of olive oil over medium-high heat for 2 minutes until they are bright.
Toast 1 tablespoon of pine nuts (we use more like 1/4 cup--yum) in dry saute pan over low heat until golden.
Add 4 oz. fresh, creamy goat cheese to chicken stock, a teaspoon of fresh (or 1/2 tsp dried) thyme, pepper, 3 tablespoons butter, and sauteed broccoli. Remove from heat but keep warm. (We use French Chevre goat cheese. If you use imported and not fresh domestic like we do, you have to make sure the cheese melts thoroughly or the sauce will be gritty.)
Cook 12 oz. of angel hair pasta, al dente. Drain, add noodles to sauce, and toss.
Garnish with pine nuts and yum, yum, yum.

Yum.

Heaven in 20 minutes.