Recipe by Kailey W.
"My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!"
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skinless, boneless chicken breast half - cut into cubes
asparagus, trimmed and cut into 1 inch pieces
1 (3 ounce) can
sliced mushrooms, drained
Make sure to use extra-virgin olive oil, and add some chopped garlic and fresh grated parmesean for added flavor. Delicious!
This dish is in serious need of seasoning, (salt, pepper, garlic, parmesan cheese, lemon zest). Some fresh herbs might be nice too. Otherwise it is great hot or cold.
This was the best chicken and broccoli Pasta that I have ever tried. I will definately be making this recipe again. Thanks.
Not enough "kick" for our taste. I added a small onion and a wee bit of instant boullion. I'm comparing it to one that had tarragon in it...which was an interesting ingredient.
First time I have ever really wanted to review a recipe!! I usually add my own twist to recipes, but I didn't really need to with this one!! I added roasted red peppers for color and it turned out delicious. Great recipe!
Good and very healthy. I made it with whole wheat penne. This is basically a chicken piccata. I'd suggest the following: Cut the chicken into slices rather than cubes to make them bite-size. Or use chicken tenderloins. Dredge the chicken pieces lightly in flour before browning, which will help them brown and be a little crispy. More capers More lemon juice Add salt and fresh ground pepper to taste. (yes, that's a given, but some people may need the reminder). I might add a little white wine to the chicken in the last few minutes of sauteeing. I wouldn't use extra virgin olive oil, which doesn't hold up well to sauteeing. Much as I love olive oil and garlic, I wouldn't add it here.
I also added onion and a couple of cloves of garlic. I have made it twice now. Very delicious, but I think next time I make it i will also add some lemon zest.
Really needs "more"... used 1.5 lbs chicken, seasoned with montreal chicken seasoning, and cooked it in the oil with zest and juice of one lemon. Added onion and garlic with the veggies, as well as 8 ounces fresh mushrooms and one yellow bell pepper. Instead of water I used broth. I used a pound of orzo instead of penne, mixed it all together, tasted it, found it still too bland. I added fresh ground pepper and garlic salt which helped immensely. The three stars I gave were for the original recipe. Terribly bland without my additions, but with them, it's 4 stars. Healthy, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Katie's Chicken and Broccoli Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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