Posted in Pasta dish, Poultry, Sauces, Vegetables

Easy, quick and light…

I wasn’t sure what I was going to make for dinner tonight until about 3:30 when it hit me that dinner isn’t too far off.  I had some chicken breasts in the freezer, plenty of pasta in the pantry and chicken broth that I always keep on hand.  With that, I decided to throw it all together and came up with this recipe.

Enjoy and happy cooking!

Chicken and Broccoli with Pasta

Serves 4

Prep time: 15 minutes

Cook Time: 20 minutes


1 pound skinless/boneless chicken breasts – cut into 1-inch pieces

2 cup broccoli flowerets

2 cloves garlic – minced

¼ cup white wine

1 cup fat free chicken broth – separated

1 teaspoon marjoram

1 teaspoon basil

1/8 teaspoon red pepper flakes

½ teaspoon chervil

1/3 cup fat free half and half

2/3 cup skim milk

1 tablespoon flour

¼ cup parmesan cheese

½ box penne pasta


  1. Cook penne as per the package directions.
  2. While pasta is cooking, heat a large skillet on medium high heat, spray with cooking spray and add chicken.  Sauté chicken pieces until browned.
  3. Add broccoli flowerets and sauté for 2 minutes.  Add garlic and sauté for 1 minute.
  4. Add wine, ½ cup of chicken broth, marjoram, basil, red pepper flakes and chervil.  Cook until liquid is reduced by half.
  5. Remove chicken mixture from the skillet and place into a bowl, cover to keep warm.
  6. To cook the sauce: in a small bowl combine half and half, skim milk, ½ cup chicken broth and flour and whisk until combined.  Add to skillet and heat on medium heat, stirring constantly, until thickened and bubbly. 
  7. Drain penne and add to skillet with sauce.  Stir in parmesan cheese then add chicken mixture and fold into sauce and penne.
  8. Spoon into serving platter and serve.

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