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Title: Digiovanni's Bronx Broccoli and Pasta
Categories: Pasta
Yield: 4 Servings
| HEALTHY FIREHOUSE COOKBOOK | ||
| 1 1/2 | lb | Skinless boneless chicken breasts; rinsed |
| 1 | Head fresh broccoli | |
| 1 | tb | Olive oil |
| 6 | cl | Garlic; finely chopped |
| 1 1/2 | c | Chicken broth; low sodium |
| 1 1/2 | ts | Dried oregano |
| 1 1/2 | ts | Dried basil |
| 1/2 | ts | Black pepper |
| 1 | lb | Tubular pasta such as ziti |
Bring a lg. pot of lightly salted water to boil. Cut the chicken into 1" pieces, trimming off any visible fat. Cut the broccoli into florets. Slice the stems crosswise 1/2" thick and set aside. In a lg. nonstick skillet, heat the olive oil over med. heat. Add the garlic and stir for 30 seconds. Add the chicken pieces and cook for about 5 mins., until the chicken is lightly browned on all sides. Add the broccoli, broth, oregano, basil, and pepper and bring to a simmer. Cover and cook for about 7 mins., until the broccoli is just tender.
Meanwhile add the pasta to the boiling water and cook for about 10 mins., until al dente. Drain well. Transfer the pasta to a lg. serving bowl, add the broccoli mixture, and toss. Serve immediately.
Per serving - 666 cal, 51 g pro, 92 g carbo, 10 g fat, 2 g sat fat, 87 mg chol, 220 mg sod, 8 g fiber; 18% calories from fat
Author - Joseph T. Bonanno, Jr.
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