Chicken-Broccoli-Pasta Dish
A flavorful chicken and broccoli pasta dish with garlic, sun-dried tomatoes, and red pepper flakes, perfect for a hearty weeknight meal for the family.
Ingredients
- 2 Tbsp. olive oil
- 3 garlic cloves, minced ⓘ
- 4 chicken breasts, boneless and cut into pieces
- 1 c. broccoli flowerets, cut in pieces ⓘ
- 1 tsp. dry basil ⓘ
- salt to taste ⓘ
- pepper to taste
- 1/4 c. dried red tomatoes, cut into pieces ⓘ
- 1 tsp. dry red pepper flakes ⓘ
- 1/4 c. white cooking wine (Sauterne or Chablis) ⓘ
- 3/4 c. chicken broth ⓘ
Instructions
- Heat olive oil in a skillet; add minced garlic and chicken pieces.
- Cook until the chicken turns white.
- Push the chicken to one side of the skillet.
- Add broccoli florets and cook for a few minutes, stirring.
- Add basil, salt, pepper, dried tomatoes, red pepper flakes, wine, and chicken broth.
- Simmer for about 5 minutes.
- Thicken the juices with 1 tablespoon of cornstarch mixed in a little cold water.
- Cook for 5 minutes until the juices thicken, stirring.
- Meanwhile, cook 2 cups of bowtie pasta noodles in boiling salted water for 10 to 12 minutes; drain.
- Add the cooked pasta to the chicken and vegetable mixture and stir to combine.
Tips & Substitutions
For an extra depth of flavor, consider marinating the chicken in olive oil, garlic, and basil for an hour before cooking. You can substitute the bowtie pasta with any pasta shape you prefer, such as penne or fusilli. If you want a creamier sauce, add a splash of cream or a dollop of sour cream at the end. This dish also pairs well with a side of Holly Farm Taters for a heartier meal.
Serving Suggestions
Serve this Chicken-Broccoli-Pasta Dish with a sprinkle of freshly grated Parmesan cheese on top for added richness. A simple side salad dressed with olive oil and vinegar would complement the meal nicely. For a more filling option, consider pairing it with garlic bread or a side of Kim'S Potato Soup to create a comforting, balanced dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of chicken broth or water to prevent drying out. You can also microwave in short intervals, stirring occasionally until heated through. Avoid reheating multiple times to maintain best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Broccoli-Pasta Dish contains roughly 278 calories, with 16g protein, 3g carbohydrates, and 22g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1857mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli florets in this recipe. Just be sure to thaw and drain them before adding to the skillet to avoid excess moisture. The cooking time may be slightly reduced since frozen broccoli cooks faster than fresh.
What can I substitute for white cooking wine?
If you prefer not to use wine, you can substitute with additional chicken broth, or use a mixture of vinegar and water. For a non-alcoholic option, white grape juice can also be used, though it may add a touch of sweetness to the dish.
How can I make this dish spicier?
To increase the spice level, you can add more red pepper flakes or incorporate diced jalapeños or crushed red pepper into the dish. Adjust the amount to your taste preference, starting with small increments to avoid overpowering the other flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).