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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A simple chicken pasta with pesto and sun-dried tomatoes.
A simple chicken-and-veggie stir-fry with sweet and spicy flavors.
This chicken broccoli casserole couldn’t be easier. And did we mention tasty?