Creamy Pasta with Kalamata, Chicken and Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Great pasta dish. Quick and easy to make. I tend to substitute mushrooms for kalamata when the mood strikes. Ingredients:
3 tbsp. olive oil |
1 pound chicken , cut into 1/2-inch slices |
2 tbsp. minced garlic |
1 pound whole wheat pasta |
1/2 cup frozen broccoli |
1/4 cup kalamata olives , pitted (about 1/4 pound) |
1/4 cup milk |
1 tsp. dried chili flakes (optional) |
1 tsp. dried italian herb seasoning |
1 salt and pepper to taste |
Directions:
1. Put water on to boil in a large pot or a pasta pot, fitted with a strainer.
2. Pour the olive oil into a skillet and set over medium heat. Cook the chicken until it begins to brown. Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes. Add the broccoli and sauté for 3 to 4 minutes. If the water in the pot is boiling, add the fresh pasta to the pot. Cook until al dente, about 5 minutes.
3. Now add the olives to the skillet. Sauté 1 minute, then stir in the milk. Strain the pasta and transfer to a large pasta bowl. Add the to the pasta and toss. Season with Italian herb seasoning, red pepper flakes, salt and pepper before serving.
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