|
What You Need
- 3 Tbsp. olive oil
- 1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1 Tbsp. chopped onion
- 2 cloves garlic, chopped
- 2 (14.5 oz.) cans diced tomatoes
- 2 cups fresh broccoli florets
- salt and pepper to taste
- 1 pinch dried oregano
- 18 oz. dry penne pasta
- 1/4 cup fresh basil leaves, cut into thin strips
- 2 Tbsp. grated Parmesan cheese
What You Do
- 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.
Like
This Recipe?
 Find similar recipes |
Round
Out This Recipe
Find a complementary dish by type
and/or ingredient.
Search by dish type:
Search by ingredients:
|
|
My Recipe Box
Don't have a recipe box?
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
- Calories: 368
- Total Fat: 7.7g
- Cholesterol: 34mg
- Sodium: 296mg
- Total Carbs: 51g
- Dietary Fiber: 3.6g
- Protein: 23.5g
|
