One of my favorites when we go out for Chinese food is Chicken and Broccoli. While not the same thing, this chicken and broccoli-parmesian reminds me of it, and tastes just as good, if not better. Of course this one is a pasta recipe while the other isn’t but I think you’ll like it.
Ingredients
8 ounces dried penne pasta (about 2 1/2 cups)
3 cups fresh broccoli florets
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 teaspoon adobo seasoning
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup light mayonnaise
1/8 teaspoon black pepper
2 tablespoons shaved Parmesan cheese
Directions
1. In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
2. Meanwhile, in a medium bowl combine chicken pieces 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 Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
4. To serve, sprinkle with Parmesan cheese.
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