Pecan, Chicken and Broccoli Pasta
This Pecan, Chicken and Broccoli Pasta is a quick and easy dinner that is perfect for fall! The penne pasta is mixed with chicken and broccoli, and tossed in a light cream sauce (a lightened up version of a traditional cream sauce). The whole dish is topped with chopped pecans, making this easy dinner recipe your new go-to meal!
Servings: 4 Servings
Ingredients
Pasta
- 1/2 lb uncooked Barilla ProteinPLUS Penne Pasta, a little more than 1/2 the box of pasta
- 1 head of broccoli, cut into florets
- 2 chicken breasts, cooked and cut into small pieces (seasoned to taste) (alternatively, you could also use rotisserie chicken or pre-cooked chicken strips)
- 1 1/2 cups pecans, roughly chopped
- salt and pepper to taste
Light Cream Sauce
- 1/3 cup chicken stock
- 2/3 cup half & half
- 2 tsp olive oil
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil, making sure to salt the water and drizzle in just a bit of oil (this keeps the pasta from sticking together, as well as adds additional flavor to the overall dish). Follow the directions on the back of your box of Barilla ProteinPLUS Penne Pasta, and cook pasta.
- In the last two minutes of cooking the pasta, add the broccoli florets to the water.
- Drain the water from the pasta and broccoli florets, and return the pasta and broccoli to the pot. Set aside.
- In a small saucepan, heat oil and chicken stock over med-low heat, whisking often. Once it reaches a boil, add in half and half, and salt and pepper. Reduce heat to low, and simmer for a few minutes, whisking occasionally.
- Add chopped chicken and 3/4 cup of pecans to the sauce, simmering together for 2-3 minutes. Salt and pepper to taste.
- Pour sauce with chicken and pecans over the pasta and broccoli, and cook over med-low heat just until everything is warm.
- Before serving, add in remaining 3/4 cup of pecans.
- Enjoy!