An easy to prepare one dish pasta meal with chicken, broccoli, and artichoke hearts, well liked by all age groups.
Yield: 12 cups (2.8L)
12 oz (340g) penne pasta, uncooked
2 Tbs (30mL) olive oil
2 cloves garlic, or more to taste, minced
8 oz (230g) boneless skinless chicken breast, uncooked, cut up in 1-inch (2cm) pieces
2 cups (230g) broccoli florets
2 cups (230g) artichoke hearts, frozen
1 cup (240mL) chicken broth
1/2 tsp (3mL) Tabasco sauce
1/2 cup (60g) Parmesan cheese, grated
Cook pasta in rapidly boiling water until done. Drain.
Heat olive oil in a large skillet. Sauté garlic and onions for one minute.
Add the cut up chicken pieces and cook until the chicken is done. Add broccoli, artichoke hearts, chicken broth and tabasco sauce.
Cook over medium heat for about 5 more minutes, stirring occasionally.
Transfer cooked pasta into skillet and toss to combine all the ingredients.
Sprinkle Parmesan cheese over the top and serve, straight from the pan.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.