Ingredients: |
Ingredients: Olive oil
Salt
1/2 Yellow onion (minced)
2 to 3 Big cloves of garlic (minced)
1 Large head of broccoli (cut into bite size pieces)
1 Large zucchini (cut into bit sized pieces)
1/2-1 Pound chicken breast or tenderloins (cut into bite size pieces)
1 Pound of pasta of your choice (we used penne, but any similar shaped pasta with ridges will work)
Freshly grated Parmesan cheese
Milk (cream tastes best, but I prefer using 1% because it is much healthier and does not take too much away from the taste)
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Directions: |
Directions:Heat a few tablespoons of olive oil in a large saute pan over medium heat. At the same time, begin to bring a large pot of water to a boil. Add onions and pinch of salt to the olive oil, cook until onions become slightly translucent (about 5 min.). Add garlic (cook for about 1 minute). Add broccoli, cook until slightly softened (about 5-7 minutes). Add zucchini, cooking until slightly softened (3-5 min.) At this point the water should be boiling. Add salt to the water, add pasta, make sure to stir in pasta so that it does not stick (Cook until past is al dente, about 1-2 min less then instructions on the box recommend). Remove the vegetables, onions and garlic from saute pan, set aside, and add the chicken to the pan (cook until completely done). Add vegetables, onions and garlic back in with the chicken. Drain the pasta and add directly to the pan as well, reducing to medium low heat. Add a few cups of milk, followed by 1 to 2 cups of the cheese and thoroughly mix all the ingredients together until the pasta and vegetables are completely coated, and the dish has a creamy texture. If the sauce is too thick add milk, if it is too thin, add more cheese. (Add salt to taste, black and or red pepper if desired). |
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