| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Broccoli florets |
| 8 |
oz |
Penne |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Minced onion |
| 12 |
oz |
Skinless boneless chicken breast; cut into small dice |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
White wine |
| 1/2 |
ts |
Oregano |
| 1 |
c |
Tomato sauce; (up to 1-1/2) |
| 2 |
tb |
Minced fresh parsley |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6526
Bring salted water to a boil. Parboil the broccoli for a minute and remove.
Add the penne and cook for 8 to 10 minutes or until "al dente."
In a large skillet heat the olive oil. When hot, add the onion and saute
for 3 to 4 minutes. Add the chicken and saute, stirring continuously until
no longer pink. Add the garlic and saute a few moments, then add the white
wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just
to reheat. Season to taste with salt and pepper and garnish with Italian
parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli
saute and serve.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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