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BROCCOLI AND CHICKEN WITH PASTA Recipe

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This recipe for BROCCOLI AND CHICKEN WITH PASTA is from The Swartout Family 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:  
OVEN DRIED TOMATOES:
2 lbs. Plum Tomatoes (about 16) - cored and left whole
2 Tsp. Sugar
2 tbsp. Balsamic Vinegar or Red Wine Vinegar

BROCCOLI AND CHICKEN
2 Tbsp. Olive Oil
1 Lb. Boneless Skinless Chicken Breast Halves Cut in 1/2" Strips
3 Cloves Garlic Chopped
1/2 Cup Dry White Wine
1/2 Cup Chicken Broth
1 Cup Heavy Cream
1/2 Tsp. Salt
1/4 Tsp. Red Pepper Flakes
1 Lb. Penne Pasta
1 Bunch Broccoli, Cut into Flowerets - about 5 Cups.
Directions:
Directions:
OVEN DRIED TOMATOES:

Heat oven to 225 - Slice each tomato lengthwise into 4 equal slices. Place in single layer on two 15 x 10 x 1 jelly roll pans. Sprinkle with sugar and vinegar. Bake until tomatoes are dried, but still pulpy - about 2 1/2 hours. Turn slices over after first hour.

BROCCOLI AND CHICKEN:
In large skillet heat oil over medium high heat - add chicken and garlic. Saute until chicken is just cooked through - about 5 minutes. Remove chicken to a plate.In same skillet, combine wine, broth, cream, oven dried tomatoes, salt and pepper flakes. Simmer until slightly thickened, about 8 minutes. Meanwhile cook penne as directed on package - for last two minutes of cooking add broccoli, drain. Add chicken to cream sauce - heat through - about one minute. Toss chicken and sauce with penne
Personal Notes:
Personal Notes:
One of my favorite dishes - takes a while to make but well worth it!

 

 

 

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