Chicken and Broccoli Pasta recipe

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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
¼ cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

Nutrition Info

367.9 calories
carbohydrate: 51 g
cholesterol: 34 mg
fat: 7.7 g
fiber: 3.6 g
protein: 23.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 296.1 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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