Chicken and Broccoli Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Boneless chicken and broccoli make a delicious and low fat pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well Ingredients:
3 tablespoons olive oil |
1 pound chicken breast halves, skinless, boneless - cut into 1 inch pieces |
1 tablespoon onion, chopped |
2 cloves garlic, chopped |
28 ounce tomatoes, diced cans |
2 cups broccoli florets |
1 salt and pepper to taste |
1 pinch oregano, dried |
18 ounces dry penne pasta |
1/4 cup basil leaves, cut into thin strips |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt , pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
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