Pasta la Passion

Print

With ImageWithout Image

Pasta la Passion

Yield: 4

Author: Katie Brown

Ingredients

• 8oz Mueller’s Pasta (penne or bow tie preferred)
• 1 pound Boneless Skinless Chicken Breasts, cut into small chunks
• 2 cups Broccoli Florets
• 2 Garlic cloves, minced
• 2 tbsp Olive Oil
• 1 tbsp Basil (or any dried Italian based seasoning will work)
• 1/4 cup Marsala Wine
• 1 cup Chicken Broth
• 1 tbsp Butter
• 1/4 cup Sun-Dried Tomatoes, in oil, diced
• 1/4 cup Freshly Grated Parmesan Cheese
• Pinch crushed red pepper
• 1/2 tsp salt and freshly ground pepper

Instructions

1. Heat pan on high heat, add oil. Reduce heat to medium, saute the garlic until fragrant
2. Add chicken and cook until still a bit pink through (almost done)
3. Add in sun-dried tomatoes (with its oil), seasonings, wine, and chicken broth and stir, let simmer for about 5 minutes
4. Add butter and stir cook for 1-2 minutes 
5. Boil a large pot of salted water
6. Add broccoli to boiling water cook until tender. Immediately transfer broccoli to cold ice water (blanch) 
7. With a slotted spoon, remove broccoli from ice water and add broccoli to the simmering sauce in the pan
8. Cook pasta according to direction, al dente (save 1/2 cup of pasta water)
9. Add cooked pasta to the sauce and stir until evenly distributed and combined (use pasta water if needed)
10. Top with parmesan cheese