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With just a few ingredients, you can make this light and healthy dish for yourself or your family on those busy nights. Easy and delicious! Chicken and Broccoli are one of my favorite things to make together and who doesn’t like pasta? The recipe below makes about 4 servings but you can easily adjust the amount for more or less.
2 boneless, skinless chicken breasts; cut into bite size pieces
1 pkg cherry tomatoes; halved
Broccoli Florets (amount based on preference)
6 oz Pasta (I like bowtie, but use what you like!)
Pressed Garlic (to taste; I used 4 small cloves)
Salt and Pepper to taste
I like to cube the chicken and prep my veggies first and then cook my chicken in a skillet while making pasta to package directions, as they’ll take about the same amount of time. This will depend on what and how much you’re using (more on that later). After that, it’s pretty fast, which is why I like it for busy days!
Once your pasta and chicken are done, add your broccoli and tomatoes, olive oil, garlic, salt and pepper. As with my Unstuffed Green Peppers, I like my veggies crunchy, so I only heat everything through. When the broccoli tops are a bright green, that’s usually a good sign it’s perfect for me!
You can top this with grated or shaved parmesan cheese or leave it as is, whichever you prefer. Great for leftovers and I’ve even had it the next day as a cold pasta salad and it’s pretty tasty that way too, so you could make a larger batch for your next potluck!
Remember I mentioned “what you add”? Well, I’ve made this with beef (ground or cubed) and added black olives and corn and that variation is really great too! Sometimes, I’ll make this one with mushrooms and black olives and leave out the broccoli. During warmer weather, I like to look for lots of different ways to enjoy pasta without a heavy sauce and I love to mess around with the basics of this one. Please let me know if you find a great combination, I’d love to try it!
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