Chicken and Broccoli With Penne Pasta; Delicious and Easy One Po

Submitted by Peter Steriti

"Chicken and broccoli are cooked in olive oil flavored with Tuscany seasoning and garlic.  They are removed to a holding bowl while while pasta is cooked in the same pan with chicken broth.  When cooked al dente, reserved chicken and broccoli are mixed with the pasta along with parmigiana cheese to taste. Make the dish creamy, simply by stirring in cream cheese.    "

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 3⁄4 cup olive oil
• 1 large garlic clove, minced
• 2 chicken breast halves
• 12 ounces frozen broccoli florets
• 1⁄8 teaspoon of tuscany seasoning
• 32 ounces chicken broth
• 1 lb penne pasta
• 1⁄4 cup graded parmigiana cheese
• 8 ounces cream cheese (optional)

directions

1. Cut 2 half chicken breasts into bite sized pieces.
2. Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
3. Sauté chicken pieces in the olive oil stirring frequently until just cooked through.  Remove to a holding bowl capturing all juices.
4. Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning.  Sauté until they defrost, brown and are cooked to desired tenderness.  Remove them to the holding plate.
5. Add the pasta and most of the chicken broth to the pan.  Bring to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente.
6. Mix in the chicken, broccoli, and graded parmigiana to taste.
7. To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.