Broccoli and Chicken Pasta

Broccoli and Chicken Pasta
Servings: 8 Prep 20 mins Bake 225°F 2 hrs 30 mins Cook 14 mins

Ingredients

  • Oven-Dried Tomatoes:
  • 3 pounds plum tomatoes (about 16), cored and left whole
  • 2 teaspoons sugar
  • 2 tablespoons balsamic vinegar OR: red wine vinegar
  • Broccoli and Chicken:
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast halves, cut across grain into 1/2-inch-thick strips
  • 3 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon red-pepper flakes
  • 1 pound penne pasta
  • 1 bunch broccoli, cut into flowerets (about 5 cups)

Make It

Oven-Dried Tomatoes:

1. Heat oven to 225 degrees F. Slice each tomato lengthwise into 4 equal slices. Spread in single layer on two 15 x 10 x 1-inch jelly-roll pans. Sprinkle with sugar and vinegar.

2. Bake in 225 degrees F oven until tomatoes are dried, but still pulpy, about 2-1/2 hours, turning slices over after first hour (you should have about 3 cups).

Broccoli and Chicken:

3. Bring large pot salted water to boiling for cooking penne. In large skillet, heat oil over medium-high heat. Add chicken and garlic; saute until chicken is just cooked through, about 5 minutes. Remove chicken to a plate.

4. In same skillet, combine wine, broth, cream, oven-dried tomatoes, salt and pepper flakes; simmer until slightly thickened, about 8 minutes.

5. Meanwhile, cook penne in boiling water until firm but tender, following package directions. For last 2 minutes of cooking, add broccoli; drain. Place penne with broccoli in serving bowl.

6. Add chicken to cream sauce; heat through, about 1 minute. Toss chicken and sauce with penne.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 447, Fat, total (g): 18, chol. (mg): 72, sat. fat (g): 8, carb. (g): 52, fiber (g): 5, pro. (g): 21, sodium (mg): 278, Percent Daily Values are based on a 2,000 calorie diet.