Ingredients
- 3 tablespoons olive oil
- 450g (1lb) chicken breast chunks
- 1 tablespoon chopped onion
- 2 cloves garlic, crushed
- 2 (400g) tins chopped tomatoes
- 175g (6oz) fresh broccoli florets
- salt and pepper to taste
- 1 pinch dried oregano
- 500g (1 1/4 lbs) dry penne pasta
- 4 tablespoons fresh basil leaves, cut into thin strips
- 2 tablespoons grated Parmesan cheese
preparation method
- In a large frying pan over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
- Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to the boil. Cover and turn down heat to simmer for about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken and sauce into pot and mix well.
- Add basil and toss well; top with Parmesan cheese. Serve.
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Pasta
by Seema Bhatia
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