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Categories:Viewed: 40 - Published at: 5 months ago
Ingredients
- 1- 1/2 pound Chicken Tenders Cut Into Bite Size Pieces
- 16 ounces, weight Frozen Broccoli Florets Or Fresh Broccoli Cut Into Florets
- 5 cloves Garlic, Minced
- 4 Tablespoons Butter
- 3/4 cups Olive Oil
- 1/2 teaspoons Salt (or More To Taste)
- 1/2 teaspoons Pepper Or More To Taste
- 3/4 pounds Ziti Or Penne Or Rigatoni
Method
- Note: chicken, broccoli, and pasta amounts can be adjusted per your familys size.
- For bigger appetites, add more.
- For a smaller family, add less.
- Cook pasta according to package directions.
- Make sure to cook it just al dente (slightly firm).
- You do not want to overcook the pasta because it will be going into the pan with the chicken and broccoli and will cook slightly more.
- Drain pasta.
- Toss with 1 tablespoon of the butter and set aside.
- In a large saucepan, heat 1/4 cup of the olive oil and 1 tablespoon of the butter.
- Add the chicken.
- Cook for a minute or two.
- Then add half of the garlic and some salt and pepper.
- Cook until the chicken is no longer pink.
- Remove chicken from the pan and set aside.
- Add another 1/4 cup of olive oil and 1 tablespoon of butter to the pan.
- Add broccoli.
- Cook for about two minutes or so.
- Then add the rest of the garlic and more salt and pepper.
- Cook until broccoli is cooked to your desired tenderness.
- Add the chicken back into the pan.
- Add the last 1/4 cup of olive oil and 1 tablespoon of butter and more salt and pepper to taste.
- Mix well.
- Cook for about five more minutes to allow the flavors to mingle.
- Add the pasta into the pan.
- Mix well and enjoy!
