Sunday, December 6, 2009

Pasta with Chicken, Sundried Tomatoes, Broccoli and Olives

A nice dish to serve while entertaining…


2 large or 4 small chicken breasts (want 2 cups cubed cooked)
3 cups broccoli florets
1/2 cup diced shallots
2 cloves garlic
1/3 cup sundried tomatoes
One 14 ounce can chicken broth
1 cup white wine
1/3 cup black or kalamata olives
1/3 cup fresh basil
1 teaspoon olive oil
3 cups (6 ounces dry) cooked whole wheat or regular pasta
Parmesan cheese (optional for serving)


Start cooking the pasta in boiling water according package directions. Cook the chicken either by grilling on the barbeque for about 4 to 7 minutes on each side or coat a skillet with 1-2 teaspoons olive oil, heat over high heat, add breasts, cook for 4-7 minutes each side until no longer pink in the center. Let the cooked chicken cool, cut into cubes and set aside. Add 1 teaspoon olive oil, shallots and garlic to a large pan and saute on medium heat for 3-4 minutes until lightly browned. Then add the broccoli, sundried tomatoes, half of the chicken broth and half of the white wine and simmer for another 5-7 minutes. Rinse and drain the cooked pasta, add it and the cooked chicken to the pan with the broccoli and tomato mixture along with the rest of the chicken broth and white wine and with sprinkle with chopped olives and basil. Cook for another 2-3 minutes, sprinkle with parmesan cheese and then serve.

Makes 6 servings

Serving size: 1/6th recipe Calories 240 Protein 20 g Carb 28 g Fiber 5 g Sugars 3 g Fat 3.5 g Saturated fat 1 g Sodium 710 mg

Variation: If you’re watching sodium you can substitute low sodium chicken broth


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