Monday, February 24, 2014

Easy Penne with Chicken & Broccoli

I pretty much always have the ingredients to whip up a pasta dish like this for the fam.  It's something I know everyone will eat without complaining or picking things out.   It's a great way to use up things in the fridge, too.  Here's the basic recipe - use what you have on hand and tweak as you like.

Easy Penne with Chicken & Broccoli
Serves 4-6

  • 1 box (8 oz.) penne or your favorite pasta noodles
  • 1 rotisserie chicken, cut into bite-sized pieces, or 1 lb. boneless, skinless chicken breasts, or 1 whole chicken, cooked and cut into bite-sized pieces
  • 2-3 crowns of broccoli (asparagus is good, too), cut into spears
  • 1 c. chicken broth (I use Swanson Natural Goodness)
  • 1/2 c. Asiago cheese, grated
  • 1/4 c. Parmesan cheese, grated
  • 1/4 c. (ish) Half & Half (I just poured a little - may have been a little more)
  • 1/2 container (ish) of grape tomatoes, halved (or use 2 Romas, seeded & diced)
  • 2 cloves garlic, minced (or 1 biggie)
  • 1/2 small onion, diced
  • salt & pepper to taste

Prep your pasta.  You can add the broccoli to your pasta water at the end, and cook it with the noodles, or steam it on the side, or whatever you prefer.  In a large skillet over medium heat, cook your onion in in a little evoo.  Add garlic, cook until fragrant.  Stir in cheese and half & half.  Add chicken, broccoli. tomatoes and pasta noodles.  Stir to combine.  Season with salt & pepper.   Serve with extra Asiago cheese if you like.

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