Pasta with Chicken and Broccoli |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is a simple, fast, one dish meal,yet elegant enough for company dinners. Just add a green salad and some garlic bread. I make this whenever I have some leftover chicken breasts. Ingredients:
12 ounces penne or 12 ounces rigatoni pasta |
1/2 lb fresh broccoli florets |
1/4 cup olive oil |
2 -3 cloves garlic, minced |
2 tablespoons pesto sauce |
1 (10 ounce) can diced tomatoes, undrained |
3/4 cup grated parmesan cheese, more to taste |
1 lb boneless chicken breast half, cooked and chopped |
1 pinch red pepper flakes (optional) |
salt |
ground black pepper |
fresh basil, chopped for garnish |
Directions:
1. In a large pot with boiling salted water cook pasta according to directions until al dente.
2. Drain.
3. Meanwhile, blanch broccoli florets in a medium size saucepan for 2 minutes.
4. Drain and rinse with cold water to stop the cooking.
5. In large saute pan add the minced garlic and pesto sauce and olive oil, cooking over medium high heat for for 2 minutes.
6. Add the chopped tomatoes, broccoli, cooked chicken, salt and pepper and red pepper flakes.
7. Stir to mix well and until heated.
8. Add cooked pasta to saute pan and stir to blend.
9. Add Parmesan cheese, fresh chopped basil and serve warm.
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