Penne with Chicken Strips and Broccoli
Ingredients
- 1/2 cup plus 2 tablespoons margarine, softened
- 3 skinless, boneless chicken breast halves, sliced into strips (12 ounces)
- 1/4 cup all purpose flour
- freshly ground pepper, to taste
- 1 clove garlic, peeled and minced
- 12 ounces penne or any short tubular pasta such as ziti or rigatoni
- 4 cups broccoli florets and peeled stems, cut into bite-sized pieces
- 1 cup grated Parmesan cheese
Instructions
In a large skillet, over medium heat, melt 2 tablespoons margarine. On a sheet of wax paper, lightly coat the chicken in the flour and pepper and shake off any excess. Immediately place the chicken in the hot skillet and saute' 2 minutes, stirring frequently until just browned on both sides. Stir in the garlic, if using, and cook 1 minute longer. Do not let the garlic brown. Cover and keep warm. In a large pot, bring 5 quarts of water to a rolling boil. Add the pasta and cook, uncovered, 6 minutes. Carefully add the broccoli and continue cooking until the pasta is al dente. Reserve 1 cup cooking water before draining the pasta. Meanwhile, in a large serving bowl, blend the cheese with the remaining margarine until fluffy. Blend with the reserved cooking water to make a sauce. Add the pasta, chicken, and broccoli and gently toss until combined. Serve with additional cheese and add pepper to taste, if desired.
Read NextCheesy Broccoli Noodles
