Chicken and Broccoli Pasta

Chicken and Broccoli Pasta

124 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Gloria McShane
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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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Add basil and toss well; top with Parmesan cheese. Serve.

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Reviews (124)

Rate This Recipe
BRADNPHX
153

BRADNPHX

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!

DONNIEKAY
81

DONNIEKAY

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!

MLM72
35

MLM72

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 51 g
  • 16%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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