Adding vegetables to pasta adds favorite and nutrition to the meal.
Pollo e Broccoli Pasta (Italian)
Serves 6
(substitute gluten free and/or dairy free items)
1 pound (450 g) organic or free range boneless, skinless, chicken breasts (cut in half and sliced into pieces)
1 Tbs. (15 ml) olive oil
1 chopped organic onion
½ cup (120 ml) sun-dried tomatoes (rinsed, patted dry, sliced)
8 minced garlic cloves
¼ tsp. (1,2 ml) red pepper flakes or to taste
2 Tbs. (30 ml) flour
3 cups (720 ml) chicken broth or stock
1 pound (450 g) organic broccoli florets (cut into pieces)
1 pound (450 g) spaghetti
grated cheese
¼ cup (60 ml) chopped basil
suggestion of herbs: parsley, cilantro, tarragon, rosemary, Italian spices, black pepper
optional: 3 anchovy fillets (rinsed and minced)
1. Season chicken with herbs.
2. Heat 2 tsp. (10 ml) oil in a skillet over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5 minutes.
4. Transfer to a bowl.
5. Add to the skillet: onions, sun-dried tomatoes, garlic, (anchovies), pepper flakes, and 1 tsp. (5 ml) oil. Cover and cook over medium-low heat about 5 minutes.
6. Uncover, stir in the flour and cook another minute.
7. Slowly whisk in the broth/stock and simmer, covered until the tomatoes and softened, about 2 minutes.
8. Remove the lid and simmer until the sauce has thickened, about 5 minutes.
9. Remove from the heat and stir in the chicken, cover until needed.
10. Bring 4 quarts (4 liters) of water to a boil in a large pot.
11. Add broccoli and some sea salt. Cook until the broccoli is bright green and tender, about 2 minutes.
12. Cook the pasta as directed.
12. Spoon out the broccoli onto a large paper towel to drain.
13. Place spaghetti in a bowl. Stir in the chicken mixture, cooked broccoli, cheese, and basil.
14. Cover and sit 1 minute.
