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Categories:
chicken breast salt black pepper extra-virgin olive oil penne broccoli florets chicken broth garlic tomatoes Gorgonzola fresh parsley
Viewed: 12 - Published at: 5 years agoIngredients
- 1 lb boneless skinless chicken breast
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons extra virgin olive oil
- 12 ounces multigrain penne
- 3 cups broccoli florets
- 1/4 low sodium chicken broth
- 3 minced garlic cloves
- 1 pint small cherry tomatoes
- 3 ounces crumbled gorgonzola
- 2 tablespoons fresh parsley
Method
- sprinkle chicken with salt and pepper cut into bite size pieces and brown in a skillet.
- cook pasta according to package directions.
- after 7 minutes, add broccoli to the water.
- cook three more minutes and then drain.
- add broth and garlic to the skillet and boil until reduced by half.
- add tomatoes and over low heat cook until color brightens and are soft to the touch.
- add cheese and stir until well blendedadd everything together and top with parsely.
