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Chicken and Broccoli Pasta


  • 3 tablespoons olive oil
  • 1 lb. 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
  • 16 ounces dry penne pasta
  • 2 tablespoons grated Parmesan cheese
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.
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.
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. Top each serving with Parmesan cheese.

Makes 12 servings

Source : Allrecipes.com

This was a great recipe for a summer evening. Likely it would be good cold as a pasta salad too. Easy to throw together, light taste, not real heavy. You can’t beat a meal that has the vegetable mixed in with the main dish. The boys all liked it and it left me with enough for lunches for the next week!
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