Here’s a quick recipe that I make from time to time.  If you cut up the chicken and broccoli a day ahead, this meal comes together in 30 minutes.  As much as I love my creamy Alfredo type of dishes, this recipe is much lighter and lower in fat.  Everything cooks fast, so it’s important to have everything cut-up and ready before you start cooking.
 

Here’s how I make it!

 

Before you start, cook the pasta as directed, drain, and set aside in a colander.

 

Cut up the broccoli in bite-size pieces.

 

Slice the chicken into bite-size pieces.  You could also use chicken tenders.

 

Heat the oil in a large, deep skillet or sauce pan over medium heat.  Season the chicken with salt & pepper and brown on both sides.  *Add the broccoli and garlic to the pan when the chicken still has a little bit of pink on it.  (If you wait until it’s fully cooked, the chicken could end up too tough and overcooked when it’s done.)  Toss together and cook for a few minutes.

 

Melt the butter in the pasta pan.

 

Place the cooked pasta in the melted butter and mix well.

 

Add the buttered pasta to the chicken & broccoli.  Add the milk, 1/4 cup of grated Parmesan cheese, and red pepper flakes.  Toss together and heat for 2 minutes.  Add more salt & pepper, if desired, and up to 1/4 cup more of the Parmesan cheese.  Toss well and serve immediately.

If your family loves chicken dishes as much as mine, check out these Reader’s Digest Chicken Recipes!  Yum!