Garlic-Herb Chicken con Broccoli (mock Olive Garden)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz rigatoni (half a box)4 chicken breasts, without skin2 cups fresh broccoli florets, cut into small pieces3 cloves garlic, minced1 ½ TBSP olive oil¼ cup grated parmesan cheese½ tsp salt1/8 tsp pepper2 T rosemary, crushed3/4 cup flour1/2 cup white wine
Cook pasta. Meanwhile, place broccoli in a steamer basket. Place in saucepan over 1” water, and bring to a boil. Cover and steam for 4-5 minutes. (If you can’t steam it, then drop broccoli into boiling water to blanch it – just until it starts to get tender).
Take chicken breasts and pound until thin and even. Rub rosemary on breasts and then place into a bag with flour. Shake in bag until evenly coated.
In a saucepan, add olive oil and chicken breasts and sauté. Remove breasts and add chopped onion for 1 minute and then add garlic in oil until tender…don’t let it burn. De-carmalize the pan with white wine. Drain the pasta and add it to the saucepan with onion garlic sauce. Toss to coat. Add broccoli, parmesan, salt and pepper. Toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user SUMMERTINT.
Take chicken breasts and pound until thin and even. Rub rosemary on breasts and then place into a bag with flour. Shake in bag until evenly coated.
In a saucepan, add olive oil and chicken breasts and sauté. Remove breasts and add chopped onion for 1 minute and then add garlic in oil until tender…don’t let it burn. De-carmalize the pan with white wine. Drain the pasta and add it to the saucepan with onion garlic sauce. Toss to coat. Add broccoli, parmesan, salt and pepper. Toss to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user SUMMERTINT.
Nutritional Info Amount Per Serving
- Calories: 445.8
- Total Fat: 10.7 g
- Cholesterol: 46.1 mg
- Sodium: 468.3 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 3.6 g
- Protein: 28.4 g
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