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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken and Broccoli Cavatappi Recipe

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This recipe for Chicken and Broccoli Cavatappi is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. (2 2/3 cups) uncooked cavatappi pasta
1 tbsp oil (from jar of sun-dried tomatoes)
1 lb. chicken tenderloins, cut in half crosswise
2 tbsp finely chopped green onions
3 tsp dry ground mustard
2 tsp minced garlic
1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7 oz jar)
1 (24oz.) bag Green Giant Frozen broccoli & three cheese sauce
1 (6.5oz.) pkg. garlic and herb cream cheese spread
1/4 cup milk
Salt and pepper to taste, if desired
Directions:
Directions:
In 4 1/2 or 5 quart Dutch oven, cook pasta as directed on package. Drain, rinse well. Return to Dutch oven, cover to keep warm.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2-4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2-3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally until sauce chips have melted. Stir in cream cheese spread. Add milk, cook about 2 minutes, stirring occasionally, until well blended and thoroughly heated.
Gently stir in broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.
Number Of Servings:
Number Of Servings:
6

 

 

 

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