Easy Chicken Broccoli Pasta Recipe
- 2 cups uncooked penne pasta
- 2 cups frozen broccoli florets
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 small sweet red pepper, chopped
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 cup reduced-fat Alfredo sauce
- 1. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
- 2. Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.
- 3. Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through. Yield: 4 servings.
1-1/2 cup: 400 calories, 13g fat (5g saturated fat), 88mg cholesterol, 654mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 31g protein
Reviews for Easy Chicken Broccoli Pasta
"very good, reheats well, easy used dry mix alfredo sauce"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.