Simple and Healhy Penne With Chicken, Broccoli and Cherry Tomato
"This recipe came from Prevention's fiber up slim down cookbook. it looks as beautiful on the plate as it does in your mouth"
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 dish
- Serves:
- 4
ingredients
- 1 lb boneless skinless chicken breast
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons extra virgin olive oil
- 12 ounces multigrain penne
- 3 cups broccoli florets
- 1⁄4 low sodium chicken broth
- 3 minced garlic cloves
- 1 pint small cherry tomatoes
- 3 ounces crumbled gorgonzola
- 2 tablespoons fresh parsley
directions
- sprinkle chicken with salt and pepper cut into bite size pieces and brown in a skillet.
- cook pasta according to package directions.
- after 7 minutes, add broccoli to the water.
- cook three more minutes and then drain.
- add broth and garlic to the skillet and boil until reduced by half.
- add tomatoes and over low heat cook until color brightens and are soft to the touch.
- add cheese and stir until well blendedadd everything together and top with parsely.
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Reviews
-
Mmmm, I used half the pasta (substituted high fiber) and parmesan for the gorgonzola. The whole family enjoyed this tasty, fresh dish.
-
This dish is simply amazing! Having an abundance of cherry tomatoes in the house from my garden, along with some boneless skinless chicken breast, I searched the web for recipes, and boy am I glad to have found this one! I wasn't sure how it was all going to come together, but it was pretty simple to make, and packed with flavor. I did substitute parmesan cheese, since that's all I had, and I used a tri-color rotini instead of penne. I highly recommend this dish to anyone who wants a fast, healthy, delicious recipe!
RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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