My family isn't always excited when food groups are mixed so I was a little nervous about creating this recipe. It sounded wonderful to me, but I was hoping they would feel the same way. I was delighted when it met with rave reviews.
Garlic Penne with chicken and broccoli is hearty enough to stand alone, but for some reason it doesn't seem like a meal if only one thing is on the table, so I usually accompany it with salad. The first time I made this dish is pictured above. By the huge plate of
crostini, you can tell I wasn't sure how everyone would like this new meal.
Recipe
3 T extra virgin olive oil
4 large cloves garlic, divided
1/4 tsp crushed red pepper flakes
1/2 tsp thyme
salt and pepper
3 chicken breasts
4 C chopped broccoli
4 C penne
+/-1 C chicken broth
1/2 C parmesan cheese
1/2 C non-fat plain yogurt
1. Crush or finely mince 2 cloves of garlic into 3 tablespoons of olive oil. Let sit on the counter for several hours or overnight.*
2. Boil penne in salted water with 2 cloves of minced garlic. Cook pasta until al dente and drain.
3. Preheat garlic and olive oil mixture along with crushed red pepper and thyme over medium heat.
4. Sauté chicken in preheated oil and spices. Sprinkle with salt and pepper.
5. Once chicken has cooked on the outside but not done, add the broccoli to the pan and sauté.
6. When broccoli is slightly tender (al dente) and chicken is cooked through, add about 3/4 cup of chicken broth. Simmer for about 5 minutes. Add more chicken broth as needed depending on how long you let it simmer. You don't want it dry or soupy.**
7. When you are ready to assemble and serve, reduce the heat to low and stir the yogurt into the pan.
8. Stir in drained pasta with garlic.
9. Sprinkle with parmesan cheese and toss with tongs to combine. Enjoy!
Extra Notes
*The longer this sits, the stronger the garlic flavor. The longer the better in my opinion.
**Don't let this cook too long or the broccoli will over cook.
