Original recipe yields 4 servings
Surprising light and tasty, and quite easy to make. I did tweak the recipe a bit: - doubled the broth, - substituted 1 1/2 Tbsp fresh basil for the dried stuff - added extra garlic - added 1 chicken breast, cubed (for 2 people) - added 1 1/2 Tbsp each cornflour and water to thicken it I cooked the chicken in the broth for about 5-7 minutes before adding the broccoli. Don't be tempted to skip the lemon juice on the cooked pasta - it really adds a bit of zip to the whole dish.
This is just "ok". Nothing to write home about/serve company, but still a pleasant weeknight meal and eons better than fast food. I made it as is (minus the black pepper, of course) and I doubled the garlic (which i sauteed in a dash of EVOO before adding the rest)...ok, I guess not quite "as is". I also added a few dashes of minced onion (next time I will use "real", I just didn't have any). Start the pasta water boiling before you do anything else (I had my broccoli ready and waiting before my pasta water was boiling) and start your pasta before you begin to chop your broccoli. This does NOT take long at all, as long as it takes for the pasta water to boil and pasta to cook. I used whole wheat penne and topped w/parm cheese (grated, all I had) and a dash of crushed red pepper. I'm not a huge basil fan, but it was such a scant amount it was a nice touch, as was the lemon juice. I don't know that this would be as good w/frozen broc. I'm excited to see how it is for lunch tomorrow. UPDATE: Since I've made this a ton of times since my initial review, I must like it more than I thought! I'm amending my review to a "5", w/the "caveat" to add MORE garlic. With the addition of plenty of garlic & some crushed red pepper (along w/whole wheat pasta), this is a great simply healthy meal!
I found this to be very bland. After following the recipe as written I wound up adding all kinds of stuff to give it more flavor. I will not make this again.