Chicken Mushroom Broccoli Pasta
Servings: 9 Servings
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- ½ teaspoon salt for seasoning the chicken
- ¼ teaspoon ground black pepper for seasoning the chicken
- 2 tablespoons olive oil avocado oil
- ½ cup diced white onion about 1 small onion
- 1 tablespoon garlic cloves minced or pressed (about 3 small cloves)
- 8 ounces baby bella mushrooms halved or sliced
- 1 teaspoon dried thyme optional
- 2 cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 8 ounces uncooked pasta noodles penne, ziti, rigatoni, etc.
- 2 cups broccoli florets
- 1 cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper. Set aside.1 pound boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Heat a large skillet over low to medium heat. Add the oil and onion. Cook for 3 to 5 minutes until the onion begins to soften, then add the garlic. Cook for an additional 30 seconds. Add the chicken, and sauté for 3 to 5 minutes while stirring occasionally. The chicken will turn white but won’t be cooked through.2 tablespoons olive oil, ½ cup diced white onion, 1 tablespoon garlic cloves
- Add the mushrooms and thyme, and cook until the mushrooms soften slightly, about 3 to 4 minutes. Pour in the broth and heavy cream. Stir to combine, then add the noodles, and press down into the liquid.8 ounces baby bella mushrooms, 1 teaspoon dried thyme, 2 cups low-sodium chicken broth, 1 ½ cups heavy cream, 8 ounces uncooked pasta noodles
- Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 18 minutes or until noodles are tender. Stir occasionally. There should be some “sauce” leftover in the pan to coat the cooked noodles.
- Remove the lid, add the broccoli, and stir. Cover again, and cook for an additional 2 to 4 minutes or until the broccoli is tender. Uncover, and add the Parmesan cheese. Stir until the cheese is melted. Remove from heat, add salt, and pepper to taste. Serve hot.2 cups broccoli florets, 1 cup shredded parmesan cheese, Salt and pepper
- Store leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of the chicken mushroom broccoli pasta. Actual calories will vary.
Nutrition Facts
Chicken Mushroom Broccoli Pasta
Serving Size
1 cup
Amount per Serving
Calories
386
% Daily Value*
Fat
23
g
35
%
Saturated Fat
12
g
75
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
87
mg
29
%
Sodium
419
mg
18
%
Potassium
541
mg
15
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
831
IU
17
%
Vitamin C
20
mg
24
%
Calcium
153
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
