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Boneless chicken and broccoli make a delicious pairing in a tomato-garlic sauce. Use your favorite shaped pasta – penne and shells work well.
Ingredients
- 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add basil and toss well; top with Parmesan cheese. Serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 368 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 7% |
| Cholesterol34mg | 11% |
| Sodium296mg | 13% |
| Total Carbohydrate51g | 19% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein24g | |
| Vitamin C33mg | 164% |
| Calcium50mg | 4% |
| Iron3mg | 17% |
| Potassium345mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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