Description
Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta – penne and shells work well.
Ingredients
- 3 tablespoons olive oil
- 1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
- 1 tablespoon chopped onion
- 2 cloves garlic, chopped
- 2 (14.5 ounce) cans diced tomatoes
- 2 cups fresh broccoli florets
- salt and pepper to taste
- 1 pinch dried oregano
- 18 ounces dry penne pasta
- ΒΌ cup fresh basil leaves, cut into thin strips
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large skillet over medium heat
- warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
- Add tomatoes
- broccoli
- salt
- pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
- Add basil and toss well; top with Parmesan cheese. Serve.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8