"Clean" Chicken & Broccoli Pasta
In college I worked at Ruby Tuesday as a waitress and one
favorite dishes that I would often order after or midway thru shifts was
chicken and broccoli pasta. The serving size could feed a family of four. It
was loaded with alfredo sauce and enriched white pasta. It was the furthest
thing from healthy. I found myself craving it though lately so I decided to
take on the recipe and do a “clean” version of it myself. Below you will find
the outcome. I won’t lie it was a tiny bit dry in comparison to the cheesy
goodness I was craving but this worked and tasted great as the next days lunch
for leftovers. I will definitely make it again!
Ingredients
2 large boneless skinless chicken breasts
3 medium size cloves of garlic
1 large crown of fresh broccoli or 1 bag of frozen broccoli
florets
Pepper
Sea Salt
Olive Oil
1 tablespoon of unsalted butter
1 box of 100% whole -wheat penne pasta
Parmesan cheese
Directions
Trim any fat from chicken and cut into bite size pieces –
after cutting chicken place in a large skillet to sauté – skillet should have a
small layer of olive oil in the bottom of the pan.
While cooking the chicken begin to boil water to cook pasta
according to the box. Drain and set aside
After chicken begins to turn while from sautéing – press
garlic and spread over chicken, season with 1 ½ teaspoon of black pepper
1 teaspoon of sea salt
Once chicken is cooked add in the broccoli florets – I added
in a splash of olive oil as well as a sprinkle of salt and pepper. Cover your
skillet and let the broccoli soften and cook on medium heat.
After broccoli is cooked to your liking add in the penne
pasta and mix everything together. I added in a tablespoon of unsalted butter
then a bit more olive oil and seasoning. Once served, sprinkle with parmesan cheese.
Enjoy! Serves 4
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