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Easy Chicken Broccoli Pasta

 Easy Chicken Broccoli Pasta
“This is so easy to throw together in a pinch. It’s great served with some crusty bread and a nice veggie salad.” Renee Pajestka - Brunswick, Ohio
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • Cook pasta according to package directions, adding the broccoli
  • during the last 5 minutes of cooking.
  • 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.
  • 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.
Nutritional Facts: 1-1/2 cups equals 400 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 654 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.

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Easy Chicken Broccoli Pasta (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.