Thursday, January 6, 2011

Pasta with Chicken, Broccoli, and Bell Pepper

Mmm, a new chicken and pasta recipe for the new year. :) The cookbook I got for Christmas, America's Test Kitchen: Cooking for Two has some amazing recipes that I have been itching to try. Bike Boy and I kind of got in a rut late last year and I wanted a change and this was a great recipe to start off our new adventure. It's little more involved than usual but the end result was worth the extra effort.

Pasta with Chicken, Broccoli, and Bell Pepper
adapted from ATK: Cooking for Two 2010

Ingredients:
  • 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

Directions:
  • 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.


6 comments:

  1. What a great present for the holidays. From the looks of your pasta, I should probably make sure to ask Santa for this book as well next Christmas.

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  2. I really like this pasta -- broccoli and bell pepper ... two of my favorites! Thanks for a great recipe. The Test Kitchen is the best.

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  3. This sounds great and almost has me thinking about trying it! (Almost.)

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  4. Can you send some over? I don't have a kitchen to cook in at the moment - I'm starving for good food!

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  5. Thanks for the comments. ladies! I am eager to get more fresh veggies in our dinners and daily diets. I am definitely gonna to try out some more recipes from this book. So far, they have been delicious!

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  6. This pasta dish looks incredibly delish!! Bookmarking it. Thank you. Have a wonderful day.

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