Chicken - Chicken and Broccoli-Parmesan Pasta

By BlueSchmoo

1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 380mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 6%; Vitamin C 70%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 6 (2)
• 8 ounces dried whole wheat or multigrain penne pasta (3/4 Cup + 1 Tbsp+1 tsp - 0.165 pound)
• 3 cups Fresh Broccoli, cut into florets (3/4 cup + 3 tablespoons + 2 1/2 teaspoons broccoli)
• 1 pound skinless, boneless chicken breast, cut into bite-size pieces (1/3 Lb 5.3 ozs)
• 1 teaspoon adobo seasoning (1/4 tsp)
• 2 tablespoons olive oil (2 tsp)
• 1 clove garlic, minced (1 sm clove)
• 1/4 cup light mayonnaise (1 Tbsp + 1 tsp)
• 1/8 teaspoon black pepper
• 2 tablespoons shaved Parmesan cheese (2 tsp)

Preparation

Step 1

1. In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.

2. Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.

3. Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.

4. To serve, sprinkle with Parmesan cheese.