Chicken and Broccoli Pasta

          

Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta – penne and shells work well.

Original recipe makes 8 servings

Ingredients

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

  • PREP

    10 mins

  • COOK

    10 mins

  • READY IN

    20 mins

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.

Nutrition

Calories: 368 kcal
Carbohydrates: 51 g
Cholesterol: 34 mg
Fat: 7.7 g
Fiber: 3.6 g
Protein: 23.5 g
Sodium: 296 mg