Ingredients

• ¼ C. extra virgin olive oil
• ½ large onion, chopped
• 4 cloves garlic, minced
• 1 # skinless, boneless, chicken breast, cut into 1" cubes
• 8 C. broccoli florets
• 1 (18 oz.) pkg. whole wheat penne
• ½ t. kosher salt
• 2 T. romano cheese, grated
• black pepper

Method

Bring a large pot of water to a rolling boil over high heat.

Meanwhile, heat the olive oil in a medium saucepan over medium heat.
Add the onion & garlic, stirring until translucent, don't brown onion.

Add the chicken, stirring until no longer pink throughout.
Remove from heat & set aside.

Once the water boils, add the broccoli, cook until firm, yet tender.
Using a slotted spoon, transfer the broccoli to the saucepan with the chicken.
Cook until the broccoli is soft.

Return the large pot of salted water to a boil, add the pasta.
Cook until al dente, about 8 minutes.
Drain the pasta, reserving 1 cup of the pasta water.

Add the pasta, water and salt to the broccoli mixture, toss & mix.
Add the cheese & mix again.
Serve immediately on individual dishes and top with fresh ground pepper.

Notes

Nutrition:
Calories-378
Fat-9g
Saturated fat-1.5g
Carbohydrate-51g
Fiber-8g
Sodium-231mg
Protein-23g

Categories

30 Minute, Healthy, Pasta, Chicken

Keywords

chicken, pasta, high fiber