Penne with Chicken, Broccoli, and Cherry Tomatoes
Prep Time: 10 minutes
Total Time: 45 minutes
Makes 4 servings
12 ounces multigrain penne
3 cups broccoli florets
1 pound boneless, skinless chicken breasts, gently pounded
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
3 cloves garlic, minced
1 pint very small whole cherry tomatoes
3 ounces Gorgonzola, crumbled
2 tablespoons chopped fresh parsley
1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Add the broccoli to the boiling water for the last 3 minutes of cooking. Drain the pasta and broccoli.
2. Meanwhile, sprinkle the chicken on both sides with the salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning once, for 10 to 12 minutes, or until no longer pink and the juices run clear. Remove from the heat. When cool enough to handle, thinly slice and set aside.
3. Add the broth and garlic to the skillet and boil for 5 minutes, or until reduced to 1/2 cup (or by one-quarter of the total volume). Add the tomatoes, reduce the heat to medium, and cook for about 8 minutes, or until the color of the tomatoes brightens and they’re just soft to the touch but haven’t burst their skins yet.
4. Add the cheese to the skillet, stirring until well blended. Add the pasta and broccoli and chicken to the pan and stir to combine. Top with the parsley and serve hot.
Per serving: 577 calories, 45 g protein, 71 g carbohydrates, 13 g fat, 5 g saturated fat, 11 g fiber, 569 mg sodium