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Deborah

Deborah Dana

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Recipe of Pasta with Chicken, Broccoli and Olives
Recipe

Pasta with Chicken, Broccoli and Olives

30 mins
Half
84
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A rich pasta that is a complete meal since it has chicken, vegetables and a rich sauce of lemon and Parmesan cheese.
Learn more about Deborah Dana

Ingredients

6 portions
  • 250 grams chicken breast, cut into strips
  • 2/3 cups pitted kalamata olive, chopped
  • 500 grams penne pasta
  • 250 grams broccoli, in thick pieces
  • 2 tablespoons lemon juice
  • 1 cup parmesan cheese, grated
  • 1/4 cups olive oil
  • 4 cloves garlic
  • 2 tablespoons fresh rosemary, chopped
  • 1/2 teaspoons red chili flake

Preparation

Boil in a large pot 10 cups of water with 4 tablespoons of coarse salt to cook the pasta there according to the instructions in the box.
Meanwhile in a large pan heat the oil over medium heat and brown the garlic for 2-3 minutes.
Add the rosemary and the chili flakes and cook for 30 seconds more.
Add the chicken, and season with salt and pepper. Cook for 3-4 minutes or until the chicken is cooked. Add the olives.
Cook the penne pasta in the boiling water until it is al dente (at its point) according to the instructions of the pasta box. Add the broccoli and cook until the pasta is in and the broccoli is well cooked.
Strain the pasta and broccoli and add to the pan, mix with the sauce and the chicken. Add lemon juice and Parmesan cheese, mix and serve.

PRESENTATION

Serve the pasta accompanied by more Parmesan cheese.

TIPS

For the pasta to be al dente follow the package instructions.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
18/05/2016 10:53:11
Deliciosa Me encanta muy rica 

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