As I have mentioned before, we usually do pasta on Saturday or Sunday, every week. This weekend, with the holiday, we decided to do our pasta on Monday in stead. Chicken and Broccoli Pasta in Cream Sauce, with sundried tomatoes, is what I decided on.
I had half of an onion left from yesterday’s frittata, so I started by chopping it finely. I also went ahead and chopped the sundried tomatoes.
I sprayed a little bit of avocado spray into a large skillet. The onions and garlic were added and cooked until the onions were translucent.
The next step was to add the chicken to the pan.
At this time, I also added the umami seasoning (if you haven’t tried this seasoning, why not?? It is delicious! The only I use, I get from Trader Joe’s).
Once the chicken was cooked through, I added the chicken stock and brought it to a boil. Then added the bag of frozen broccoli and sundried tomatoes. I covered the pan allowing the broccoli to fully thaw out.
Once the broccoli was warmed through, I added the cream, salt and pepper and brought it up to a low boil. I added in part of the cheese at this time and stirred.
Finally, I added the pasta to the skillet and mixed it through – added the remaining parmesean cheese.
The only step left is to serve and enjoy!
1 box penne pasta
2 chicken breasts, cubed
Cooking spray (I use avocado oil)
12 oz bag frozen broccoli
2 tbsp sundried tomatores, chopped
1 tbsp garlic
1/2 cup heavy cream
3/4 cup chicken stock
1 tbsp umami seasoning
Salt and Pepper, to taste
1/2 cup grated parmesean cheese