This recipe for Broccoli Chicken Pasta is based on a recipe I clipped out of the newspaper for Joy Philbin's Pasta with Chicken and Broccoli. I made her recipe a little more kid friendly by substituting cherry tomatoes and chicken broth for sun dried tomatoes and white wine. I also added a little cornstarch to add more body to the sauce. However you want to make it, this is a super fast, healthy and easy recipe for dinner.
(Prep Time: 10-15 minutes) Cooking Time: 25 minutes)
¼ cup light olive oil
2 garlic cloves, minced
½ pound boneless, skinless chicken breasts cut into 1” cubes
1 ½ cups small fresh broccoli flowerets
1 cup chicken broth
½ teaspoon salt, or to taste
1 teaspoon cornstarch
¾ cup cherry tomatoes cut in half
2 teaspoons fresh basil leaves chopped (or 1 teaspoon dried basil)
½ pound bow-tie pasta
Grated parmesan cheese (optional)
Cook pasta according to package directions and drain.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and sauté for about one minute without browning. Add the chicken and sauté until almost cooked through. Add the broccoli and sauté until crisp tender. Combine broth, cornstarch and salt in a cup. Stir well until cornstarch is completely combined and add to chicken mixture. Cook on medium-low for about 3-4 minutes, stirring constantly until broth is thickened . Add the cherry tomatoes and basil. Stir and turn off the heat.
Toss the cooked pasta with the chicken mixture. Serve with parmesan cheese if desired.