This recipe comes from the April 27, 2012 issue of “All You” magazine and it was dinner tonight and it was terrific!
12 oz bow tie pasta
salt and pepper
2 cups small broccoli florets
2 tablespoons olive oil
1 1/2 pounds chicken breasts, skin and bone removed, cut into 1/2″ pieces
1 small onion, finely diced
2 cloves garlic, minced
1 cup canned petite diced tomatoes, drained (I used the whole can and didn’t drain it)
1/2 cup grated Parmesan
1 Cook pasta in boiling salted water until al dente, about 10 minutes, or as label directs; add broccoli for final 3 minutes. Drain, reserving 1 cup cooking liquid. (I did not reserve any cooking liquid but used the juice in the diced tomatoes instead.) Toss pasta and broccoli with 1 tablespoon olive oil (left this out, unnecessary calories in my opinion!).
2 Warm remaining oil in skillet over medium high heat. (Left this out too and sprayed the skillet with Pam Olive Oil instead.) Add chicken, onion and garlic, sprinkle with salt and pepper; saute 5 minutes. Add tomatoes; saute 2 minutes. Toss in pasta, broccoli, Parmesan and 1/2 cup cooking liquid. Add more liquid if dry.