Bite-sized bits of sauteed chicken meld with the fresh flavors of tomatoes and broccoli. Onion, garlic and oregano add earthy tones to the sauce. Toss with penne and a zesty handful of chopped fresh basil.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
368 Calories
Recipe Instructions
Step 1
In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
Step 2
Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
Step 4
Add basil and toss well; top with Parmesan cheese. Serve.
Ingredients
3 tablespoons olive oil
salt and pepper to taste
2 tablespoons grated Parmesan cheese
2 cloves garlic, chopped
1 tablespoon chopped onion
1 pinch dried oregano
2 (14.5 ounce) cans diced tomatoes
¼ cup fresh basil leaves, cut into thin strips
2 cups fresh broccoli florets
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
