RCI-ND.002.0081.001
Pasta Chicken
Pasta Chicken from the Recidemia collection
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- chicken breast - diced up into bite size pieces4 unit
- bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces1 unit
- garlic cloves - minced or pressed5 to 10 unit
- basil and oregano - to taste (approx. ½ tsp each)1 unit
- carton half and half1 medium
- 4 large
- x 10oz pack of small shell pasta1 unit
- 1 unit
- grated Parmesan cheese - to taste1 unit
Method
1
Bring a large pot of salted water to a boil and cook the small shell pasta according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat and add the diced chicken breast pieces, stirring occasionally until golden and cooked through, approximately 8-10 minutes.
9 minutes
3
Add the minced garlic to the chicken and sauté for 1 minute until fragrant.
4
Stir in the diced broccoli and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
4 minutes
5
Dice the ripe tomatoes and add them to the skillet along with the basil and oregano, stirring well to combine.
6
Pour in the half and half and simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the broccoli is tender-crisp.
6 minutes
7
Add the cooked pasta to the skillet and toss gently until all ingredients are evenly coated with the cream sauce.
8
Divide the pasta chicken into serving bowls and garnish with grated Parmesan cheese to taste.