Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 1 1/2 lb boneless skinless chicken breasts
  • 1 tbsp minced garlic
  • 1/4 tsp crushed red pepper
  • 1/2 tsp dried basil
  • 8 oz bowties pasta (or any "stabby" pasta like penne, rigatoni, etc)
  • 10 oz Frozen Broccoli (thawed)
  • 1 1/2 cup low-sodium chicken broth
  • 2 1/2 cup water
  • 1/3 cup milk
  • 1/2 cup grated Parmesan cheese
  • Salt and Pepper to taste

Instruction

  • Cut chicken in to bite-size pieces (about 1/2" - 1" pieces.)
  • Heat 1 tablespoon of olive oil in large skillet over medium heat.
  • Add chicken, salt and pepper and saute until chicken is no longer pink.
  • Transfer the chicken to a bowl and set aside.
  • Add remaining oil, red pepper, basil, onion and garlic to skillet.
  • Saute a few minutes until the onion is translucent.
  • Add chicken broth and 2 cups of water to the pan.
  • Bring to a boil add the pasta to the skillet.
  • Reduce heat to low and cover.
  • Cook for about 12 minutes or until pasta is nearly done (cooking time may vary, depending on what pasta you are using).
  • Add in broccoli and remaining 1/2 cup water, cover and continue cooking another 3-4 minutes on low, or until broccoli and pasta are both tender.
  • Stir in Parmesan and milk.
  • Return the chicken to the pan and simmer uncovered until the sauce thickens.
  • Serve and enjoy!