Description
A comforting pasta dish featuring tender chicken, fusilli, and broccoli in a creamy sauce.
Ingredients
Scale
- 2 chicken breasts (cut into bite-size strips/pieces)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth
- 2 cups half-and-half
- 3 cups uncooked fusilli pasta
- 2 cups broccoli florets (cut small)
- Salt & pepper (to taste)
- Freshly grated parmesan cheese (for serving, optional, to taste)
Instructions
- Add the chicken to a Dutch oven or soup pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
- Add the garlic, Italian seasoning, red pepper flakes, chicken broth, half-and-half, and pasta to the pot. Increase the heat to high and bring to a gentle boil, then reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn’t stick to the bottom of the pot.
- Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
- Season the pasta generously with salt & pepper. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with freshly grated parmesan.
Notes
- This dish can be customized by adding other vegetables
- For a lighter version, use low-fat half-and-half
- Make sure to stir frequently to prevent sticking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg