Broccoli and Chicken Pasta

Makes 8
Prep 20 m
Bake 150 m
Cook 14 m



Oven-Dried Tomatoes:

  1. 1 of 2 Heat oven to 225 degrees F. Slice each tomato lengthwise into 4 equal slices. Spread in single layer on two 15 x 10 x 1-inch jelly-roll pans. Sprinkle with sugar and vinegar.
  2. 2 of 2 Bake in 225 degrees F oven until tomatoes are dried, but still pulpy, about 2-1/2 hours, turning slices over after first hour (you should have about 3 cups).

Broccoli and Chicken:

  1. 1 of 4 Bring large pot salted water to boiling for cooking penne. In large skillet, heat oil over medium-high heat. Add chicken and garlic; saute until chicken is just cooked through, about 5 minutes. Remove chicken to a plate.
  2. 2 of 4 In same skillet, combine wine, broth, cream, oven-dried tomatoes, salt and pepper flakes; simmer until slightly thickened, about 8 minutes.
  3. 3 of 4 Meanwhile, cook penne in boiling water until firm but tender, following package directions. For last 2 minutes of cooking, add broccoli; drain. Place penne with broccoli in serving bowl.
  4. 4 of 4 Add chicken to cream sauce; heat through, about 1 minute. Toss chicken and sauce with penne.
Nutrition Information for Broccoli and Chicken Pasta
Servings Per Recipe: 8
Per Serving: 447 kcal cal., 278 mg sodium, 5 g fiber, 8 g sat. fat, 72 mg chol., 18 g Fat, total, 52 g carb., 21 g pro.