Pasta with Chicken, Broccoli, and Bell Pepper
adapted from ATK: Cooking for Two 2010
- 1 bunch broccoli, ends trims and cut up
- 4 tbsp olive oil
- 8 oz boneless, skinless chicken breast, trimmed and sliced thin
- 1 red bell pepper, sliced into 1/4" strips
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 tsp minced fresh thyme
- 1 tsp AP flour
- 1/8 tsp red pepper flakes
- 1 c low sodium chicken broth
- 1/2 c dry white wine
- 2 c whole wheat pasta
- 1 oz Romano cheese
- Pepper to taste
- Bring about 3 cups water to a boil in a med. saucepan. When at a rolling boil, add broccoli and blanch for about 2-3 minutes or until the broccoli is bright green. Using a slotted spoon, remove broccoli from water and set aside.
- Add 1 tbsp olive oil to a skillet until olive oil is sizzling. Add the chicken in a single layer and cook without stirring until it begins to brown. Stir the chicken and continue to cook until it is almost cooked through. Transfer chicken to a bowl and cover; set aside.
- Add 1 tsp olive oil to skillet. Add the broccoli and bell pepper and cook until the vegetables are tender and beginning to brown, about 4 minutes. Transfer vegetables to the bowl with the chicken.
- Cook onion in the skillet and cook until softened and lightly browned, about 5-7 minutes. Stir in the garlic, thyme, flour, and red pepper flakes and cook for about 30 seconds.
- Stir in the chicken broth and white wine. Bring to a simmer and cook until the sauce has thickened and reduced to about 2/3 cup, about 10 minutes.
- While the sauce is thickening, start the water boiling for the pasta and cook pasta until al dente.
- Return vegetables, and chicken to the sauce with 1/2 cup of romano cheese.
- Bring to a simmer and cook until the chicken is cooked through, about 1-2 minutes.
- Add the pasta to the chicken mixtures and stir to combine. Season with salt and pepper to taste and serve with Romano cheese.