By KateL on June 26, 2011
Photo by KateL
Photo by KateL
"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. Made 6/16/12: used florets from 1 crown of broccoli, Fire-roasted tomatoes (drained), pulled meat from 1/2 rotisserie chicken. This was mild - family friendly. We will make again using Rotel, or serve with red pepper flakes or Mrs. Dash Fiesta Lime seasoning. Used tri-colored garden rotini, but would look better on angel hair. My fresh broccoli only needed 7 minutes before adding chicken. Because I used rotisserie chicken and canned tomatoes, I did not add additional salt."
Serving Size: 1 (358 g)
Servings Per Recipe: 4
"It's amazing how good and healthy homemade fast food can be. I made this tonight and it was marvelous. Used a skinless, boneless, chicken breast cut into bite sized pieces and the dish came together quickly. Would certainly make this again with a smile."
"This was nice and fresh tasting. I did add some Mediterranean sea salt to add a bit of flavor. We didn't have parm cheese so we didn't add it but I think that would have added alot of flavor as well."
"Very much enjoyed this, Kate! Lots of flavour, colour appeal with bright and tasty vegetables, I did use canned tomatoes for this, and I used tri-colour penne pasta. This made an excellent mid-week dinner, I cooked some chicken breast fillets to make this with, but that takes very little time, I used the time to do my vegetable preparation.
Thanks for sharing a lovely recipe, Kate! Made for PRMR tag game"
"Very good! I had some rotisserie chicken left over and this worked well with it. So fast and simple and delicious! Thanks for sharing."