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Chicken and Broccoli Cavatappi Recipe

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This recipe for Chicken and Broccoli Cavatappi, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jani Busch
Added: Thursday, August 12, 2010

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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