Chicken and Broccoli Pasta

Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta – penne and shells work well.

You will need:

• 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
• ¼ 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/Cooking Time: 10 mins/ Total Time: 20 mins

Servings: 8

Calories: 367.9