Chicken Pasta Primavera for Weekdays

KateL's Note:

Entered for safe-keeping as a quick non-creamy weeknight primavera using cooked chicken. Found in California Sizzles. Notes: A 14.5 ounce can of peeled Roma tomatoes equals 4-5 fresh tomatoes; drain before adding. The whole canned tomatoes tend to be higher quality than those used for cut up varieties, but Progresso, Muir Glen, and Contadina are highly rated brands. If using frozen broccoli (if you don't live in California!), please thaw prior to adding. A one-pound bunch of fresh broccoli will yield 4 cups of florets.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup broccoli floret
• 1/2 cup chopped onion
• 2 garlic cloves, finely chopped
• 1 carrot, peeled and cut into julienne strips
• 4 tablespoons olive oil
• 2 cups cooked chicken, cut into bite-size pieces
• salt, to taste
• 3 tomatoes, diced
• 1 lb pasta, cooked to package directions
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions:

1. Prepare pasta according to package directions.
2. Heat oil in a 10-inch skillet over medium heat. Add broccoli, onion, garlic and carrot. Stir frequently, until broccoli is crisp, yet tender, about 10 minutes.
3. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
4. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.

Reviews

[Lainey6605]

Very good! I had some rotisserie chicken left over and this worked well with it. So fast and simple and delicious! Thanks for sharing.