Creamy Chicken and Penne

READY IN: 30mins
Recipe by TishT

Sun dried tomatoes and broccoli add color and texture to this dish

Top Review by SharleneW

I would give this a full 5 stars but I thought it needed a bit of adjusting. I thought 1/2 pound of chicken for 6 servings was not enough--I made it with 1 3/4 pounds. And it is much easier to eat if you cut the chicken into bite-size servings before cooking. I cooked it cut into strips, but then pulled them all out and cut them as I couldn't see any advantage to leaving the pieces big. It was also on the bland side and the sauce to runny. I stirred in 1 tablespoon of cornstarch to thicken it up, but next time I will try stirring about 1/4 cup parmesan cheese into the sauce. That will give the sauce a bit more dimesion and thicken it up a bit. A hint I learned about broccoli--if you cook it just until it is done and then drain it and run cold water over it you can preserve the beautiful green color. I cooked my broccoli separately so I could do this and then tossed it all together and let it warm back up for a minute or two. In spite of the adjustments--a wonderful dish I will definitely make again. Beautiful presentation as well.

Ingredients Nutrition

Directions

  1. Cook penne to package directions.
  2. Sir in broccoli flowerets for last 2 minutes.
  3. In the meantime, saute onion in olive oil in large skillet for approximately 6 minutes, until softened.
  4. Add chicken strips and saute for 4 minutes.
  5. Stir in sun-dried tomatoes, heavy cream, chicken broth, balsamic vinegar, salt and pepper and simmer 4 minutes.
  6. Drain pasta, broccoli; toss with chicken mixture and top with Parmesan cheese.

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