Easy Broccoli and Chicken Pasta Recipe

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4 from 27 votes

Pasta and chicken in a simple olive oil, garlic and broccoli sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: American

Keyword: broccoli pasta, chicken broccoli pasta, chicken pasta

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

6 ounces penne or rotini pasta (about 3 cups)
4-1/2 cups broccoli florets (about 12 ounces)
2 tablespoons olive oil
2 teaspoons crushed garlic
12 ounces chicken breasts, cut into 1-inch pieces
1 cup chicken broth
1/4 cup dry white wine (optional)
1/4 cup grated Parmesan or Romano cheese
Salt & Pepper to taste

Instructions

Bring a large pot of water to a boil. When water boils, add a generous handful of salt, add pasta and broccoli and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1/2 cup of the pasta water and set aside. Drain the pasta and broccoli.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the garlic and chicken and cook, stirring occasionally until the chicken is browned, about 5 minutes.
Stir in the chicken broth and wine, if using, and bring to a boil, stirring occasionally.
Add the pasta and broccoli to the skillet, along with the grated cheese, salt and pepper and mix well.
If the mixture seems dry, add the reserved pasta water, a little at a time, using only as much as needed.
Serve immediately pasta bowls with additional grated cheese and red pepper flakes on the side

Notes

Serving size: 1/4th recipe

WW Points: 8

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9 PointsPlus (Old plan)

I've made it lighter and healthier through the years by using less olive oil and more chicken broth, white wine and some of the reserved pasta water.

Be sure to use good cheese in this simple recipe - not the cheap stuff; it's just not the same. Either Parmigiano Reggiano or Pecorino Romano work well.

Nutrition