This quick and easy recipe tops multigrain or whole-grain pasta with flavorful chicken, broccoli and diced vegetables. With 0 grams of saturated fat and 20 grams of protein per serving, this recipe has everything you need for a no-hassle dinner.
Ingreadient
- 12 ounces skinless, boneless chicken breast halves
- 6 ounces dried multigrain or whole-grain penne pasta
- 1 tablespoon olive oil or canola oil
- 4 cloves garlic, minced
- 2 cups broccoli florets
- 1 (14.5 ounce) can diced tomatoes with green pepper, celery and onions, undrained
- 1 tablespoon snipped fresh basil or oregano
- 1 pinch Shaved Parmesan cheese
Direction
- Cut chicken into bite-size strips; set aside. Cook pasta according to package directions. Drain.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for 30 seconds. Add broccoli; cook and stir for 3 minutes more. Remove broccoli from skillet.
- Add chicken to the hot skillet; cook and stir for 3 to 4 minutes or until no longer pink. Return broccoli to the skillet. Add undrained tomatoes and drained pasta. Cook, stirring occasionally, until heated through.
- To serve, divide mixture among four shallow bowls. Sprinkle with basil or oregano and, if desired, Parmesan cheese.
