3 tablespoons sherry or reduced-sodium chicken broth
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts
In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts.