Wednesday, January 5, 2011
Chicken, Broccoli and Red Pepper Pasta with a cream sauce.
1 lb. Boneless chicken breast (cubed)
1 package frozen broccoli
1 box chicken broth
1 8 oz tub chive and onion cream cheese
1 medium Red Bell pepper (thinly sliced)
2 cloves garlic (chopped)
1 lb pasta (penne, bow tie, rotini, would all work)
extra virg. olive oil
Get salted water boiling for pasta.
In a large saute pan add about 2 tbsp oil and the chicken. Season with salt (a couple pinches), pepper (5-6 cranks of the grinder) and poultry (maybe 1/2 tsp) seasoning (sorry no measurements). Saute until browned and cooked through. Remove from pan, set aside.
In same pan, add about 1 tbsp oil, broccoli, chopped pepper, and garlic. Saute add a pinch of salt. saute about 10 minutes. Remove, set aside.
Start cooking pasta, go about a minute under "done" I usually go with the minimum time that the package says and with this recipe subtract a minute from that.
In same pan, add 2-2.5 cups of broth, bring to a boil. Add tub of cream cheese and stir to combine. Sauce will be pretty thin at first and clumpy but it will all work out. Cook for about 10 minutes, add in veggies and chicken.
Pour over drained pasta and stir. Allow sauce to thicken as it cools and stir again.
***If you want to freeze this, stop after the sauce is made, don't cook the pasta and you can add the thawed re-heated sauce to pasta another time.
CALORIE ESTIMATES: 525 per serving (for 6 servings), or 400 per serving (for 8 servings)