Sep 02 2009
Chicken and Broccoli Pasta
I have a “recipe” I make fairly regularly. The main ingredients, besides pasta, are chicken, butter and heavy cream. It’s GOOD. But as I strike up a relationship with Cooking Light magazine thanks to the post I wrote recently (details on THAT to come soon. I’m as surprised as you are!), I’ve decided to *try* to healthy up my “recipes” a bit.
I say “recipes” because I’m usually not very good at following recipes. I like to find something that sounds good and use it as a guideline. So when you make something of mine, don’t fault me for my funky measurements.
Ingredients:
1 box pasta (I used Barilla Rotini last night, but I switch it up regularly)
2 Cups broccoli florets (or whatever type of veggies you like)
Kosher Salt
Olive Oil
2 Tbsps. Butter (separated)
3 Cloves of Garlic, crushed
2 Boneless, Skinless Chicken Breasts
Dried Basil
Italian Seasoning
Salt & Pepper
1/2 Cup White Wine (optional)
Lemon Wedge
1/2 Cup Shredded Parmesan, Asiago & Romano cheeses
Directions:
Bring water to a boil (after heavily salting it). After adding the pasta, add the broccoli to the water.
Cut the chicken into bite size pieces. Season with Salt, Pepper, Basil & Italian Seasoning.
Heat a large skillet and add Olive Oil & 1 Tbsp. Butter.
Add chicken and cook for 5 minutes.
Add garlic.
Remove the broccoli from the pasta pot and add it to the chicken pan.
Add white wine and squeeze the lemon into the pot.
When the pasta is cooked, drain it and then add it to the chicken pan.
Add extra olive oil, if desired, and 1 Tbsp. butter.
Add cheese and toss.
Serve and Enjoy!
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