Chicken Broccoli Pasta
Chicken broccoli pasta with bite size chicken and fresh broccoli simmered in a garlicky Italian tomato sauce, tossed with whole wheat or brown rice penne. A quick, healthy weeknight dinner topped with Parmesan.
Ingredients
- 3 Tbs olive oil
- 1 small sweet onion diced
- 1 Tbs minced garlic
- 2 14.5 oz canned organic diced tomatoes, 1 can drained and 1 can with juices
- 4 cups fresh broccoli cut into florets
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbs Italian seasoning
- 3 large chicken breasts thawed and cut into 1 inch pieces
- 1 lbs dry whole wheat or gluten-free brown rice penne pasta prepared according to package directions
- 2 Tbs fresh grated Parmesan cheese
Instructions
- In a large skillet over medium heat, warm oil for 1 to 2 minutes. Add onion and garlic and cook for 3 to 4 minutes until garlic is golden and onions are translucent.
- Add tomatoes, broccoli, salt, pepper and Italian seasoning; stir well and bring to a boil. Add chicken. Turn down heat to simmer for about 10 minutes or until chicken is cooked through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
- Top with Parmesan cheese. Serve.