Chicken Broccoli Pasta
User Reviews
5
Chicken Broccoli Pasta
Description
This recipe features fully cooked chicken strips that are baked until they turn slightly browned and tender. Meanwhile, pasta is simmered in a broth and milk mixture enriched with butter and garlic, which creates a gentle, creamy base without heavy cream. Adding broccoli florets during cooking infuses the pasta with vegetable flavor while retaining some texture. Once the pasta reaches al dente, Parmesan cheese is stirred in to provide a sharp, savory finish.
The combination of tender chicken, soft pasta, and slightly crisp broccoli offers a variety of textures. This one-pot approach minimizes dishes and blends flavors effectively. The recipe allows for customization by adding other vegetables or substituting sauces if desired.
Any type of pasta can be used according to preference, and other vegetables like zucchini, cauliflower, or carrots can augment the nutritional content. A jarred Alfredo sauce can replace the broth and milk for a creamier sauce option.
Ingredients
- 12.5 ounces chicken strips half a bag, fully cooked, frozen
- 1 tablespoon butter
- 4 cloves garlic minced
- 2 cups broccoli cut into florets
- 2 cups chicken stock
- 1 cup milk
- 8 ounces pasta uncooked
- salt to taste
- black pepper to taste
- 1/4 cup Parmesan Cheese shredded
Instructions
Get prepped
- Heat the oven to 400 degrees F.
- Gather your ingredients.
Cook the chicken strips
- Cook the chicken strips at 400 degrees F for 18-20 minutes.
For the pasta
- Melt butter in a large skillet or saucepan over medium high. Cook the garlic for a minute or two, then add the broccoli, stock, milk, pasta and some salt and pepper.
- Bring to a boil, then turn down to a medium heat and let it simmer until pasta is tender (al dente) - usually about 10-15 mins, then add salt and black pepper.
- Stir in the parmesan, and top with sliced (or whole) chicken strips.
- Devour.
Notes
- Use any type of pasta you prefer for this recipe.
- Incorporate additional vegetables such as zucchini, cauliflower, or carrots to increase vegetable content.
- Optionally, substitute the broth and milk with jarred Alfredo sauce for a creamier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 1129mg | 47% |
| Potassium | 747mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 42mg | 47% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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