Saturday, December 3, 2011

Penne with Chicken and Broccoli

My kids love "dry" pasta dishes; ones with meat, broccoli, and noodles are always a winner. This one is very mild; I added extra adobo seasoning to it after it was done. This is a light meal--serve with raw veggies and fruit for a nice, healthy meal!

~From Better Homes and Gardens Eat Well and Lose Weight

  • 8 ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)
  • 3 c. broccoli florets
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 t. adobo seasoning*
  • 2 T. olive oil
  • 1 clove garlic, minced
  • 1/4 c. light mayonnaise or salad dressing
  • 1/8 t. black pepper
  • 2 T. shaved Parmesan
  1. Cook pasta according to package directions, adding broccoli for last 5 minutes. Drain well. Return to hot pot.
  2. In a medium bowl, combine chicken and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
  3. Add chicken to drained pasta and broccoli in large pot. Stir in mayo and pepper. Cook over low heat until heated through, stirring occasionally. 
  4. To serve, sprinkle with Parmesan cheese.
~Serves 4-6

*you can make your own adobo seasoning easily.

To freeze: cut chicken and season and place in small ziploc bag; attach to bag of frozen broccoli and bag of pasta--either raw or cooked. Thaw overnight and proceed with recipe!

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