Fit After Fifty Recipes

Chicken and Broccoli-Parmesan Pasta

Description:
70% less sat fat • 33% less fat than the original recipe—see the comparison. In a rush? Now you can enjoy chicken teamed up with broccoli and pasta in less time than it would take to get food delivered.


Date Added:	January 5, 2010	Season:
Category:	Chicken	Prep. Method:	Fry
Calories:	320	Dish Type:	Other
Serves:	6	Cuisine:	American
Prep. Time:	30 mins	Submitted By:	caryl

Ingredients:

8	ounces dried whole wheat or multigrain penne pasta (about
2 1/2 cups)
3	cups Fresh Broccoli, cut into florets
1	pound skinless, boneless chicken breast, cut into
bite-size pieces
1	teaspoon adobo seasoning
2	tablespoons olive oil
1	clove garlic, minced
1/4	cup light mayonnaise
1/8	teaspoon black pepper
2	tablespoons shaved Parmesan cheese

Directions:

In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
To serve, sprinkle with Parmesan cheese.
Tip: Use frozen broccoli instead of fresh.

Rating: (1)

Added On: January 5, 2010