Garlic-Herb Chicken con Broccoli (mock Olive Garden)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Garlic-Herb Chicken con Broccoli (mock Olive Garden) calories by ingredient


Introduction

Rosemary-seasoned chicken breasts sautéed with fresh broccoli in a garlic cream sauce over pasta. Rosemary-seasoned chicken breasts sautéed with fresh broccoli in a garlic cream sauce over pasta.
Number of Servings: 4

Ingredients

    6 oz rigatoni (half a box)
    4 chicken breasts, without skin
    2 cups fresh broccoli florets, cut into small pieces
    3 cloves garlic, minced
    1 ½ TBSP olive oil
    ¼ cup grated parmesan cheese
    ½ tsp salt
    1/8 tsp pepper
    2 T rosemary, crushed
    3/4 cup flour
    1/2 cup white wine

Directions

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.

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