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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- 1 - 1 1/2 lb boneless skinless chicken breast, cubed
- seasoning salt (or salt and pepper with garlic powder)
- 1 -2 tablespoon olive oil
- 8 ounces sliced mushrooms (optional)
- 1 bunch broccoli, in florets
- 24 ounces vodka sauce (bertolli recommended)
- 1 lb farfalle pasta
- 1/2 cup parmesan cheese, grated
Method
- bring water to a boil for pasta.
- meanwhile, heat olive oil in a large deep skillet and saute chicken (and if using, mushrooms) seasoning with seasoning salt.
- when it's browned and mostly cooked through pour in the jar of sauce, cover and reduce heat to simmer while the pasta cooks.
- cook pasta with a steamer above it to steam broccoli tender crisp (if you don't have one like this, steam of boil broccoli to tender crisp and drain well).
- drain both well and toss with chicken and sauce.
- add 1/4 cup parmesan, stir to mix.
- serve with remaining cheese sprinkled on top.
