Recipe by Gloria McShane
"Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta - penne and shells work well."
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skinless, boneless chicken breast halves - cut into 1 inch pieces
2 (14.5 ounce) cans
fresh broccoli florets
salt and pepper to taste
dry penne pasta
fresh basil leaves, cut into thin strips
grated Parmesan cheese
I agree that this recipe needed something. I prepared it by browning the chicken, then added the onions and lots of garlic, cooked it until the onions were soft, then added the brocolli and 1/2 cup of chicken broth. (The chicken broth helps take away the natural bitterness of the brocolli). I then added a 24 oz. can of crushed tomatoes, basil, oregano, parmesan cheese, and a cup of dry red wine. I then let it simmer for 30 minutes and tossed with rigatoni. Turned out very well and I would definitely make it again!
This is the first dish that i made with my boyfriend. We loved it the first time and then on the second time we made it we decided to add seasoned diced tomatoes from DelMonte. We used a full can of green chiles and only half a can of Basil, Oregano, and Garlic it gave the dish that extra kick that it needed.
I used chicken broth to cook the chicken, onion and garlic in and skipped the cheese so it was very low-fat. I also added more onion and garlic and a heaping teaspoon of both oregano flakes and basil flakes. My husband and I both thought it was terrific!
Very good! I added extra garlic (5 cloves), one large onion, a tsp+ of oregano, and some canned mild green chilies (drained). I also added a fresh yellow pepper from the garden which added a nice flavor. I didn't have fresh broccoli, but the frozen worked great. This recipe is not for people who like thick tomato sauces, but the end result is a very flavorful, fresh-tasting dish.
light meal. I added mushrooms and i broiled fresh tomatoes instead of canned ones.
Pretty good! I took the advice of others and added more chicken, more garlic and more onion. I also let it simmer for 20 minutes or so. One thing I did wrong...I added the broccoli too early and it lost it's pretty color. Next time (and there WILL be a next time) I'll wait until I'm almost ready to serve in order to not overcook the broccoli.
My Boyfriend and I enjoyed this! Instead of regular penne pasta, I used whole wheat penne. In addition, I used scallions instead of regular onions and I added a chicken boullion and minced garlic........
This dish was very tasty and definitely NOT bland. To begin, I cut the peices into 1 inch peices as the directions stated, BUT I seasoned the peices of chicken with a little goya adobo, a little garlic salt and paprika. In addition, the chicken boulion that I added gave the sauce a great flavor!
Pretty good and simple to make. I liked the broccoli.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Broccoli Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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