Thursday, July 24, 2008

Mmm, pasta

Just finished dinner...this reminds me of the Olive Garden's Garlic Herb Chicken Con Broccoli. Dan thought it was a little bland (it was), but that's easily remedied with a bit more lemon juice and some red pepper flakes, maybe more salt and pepper. Inspired by this recipe from Ina Garten and this one from Giada De Laurentiis. I approximated pretty much everything, so the quantities listed are suggestions only.

Chicken and Broccoli with Bow Ties
3 boneless skinless chicken breasts, cut into bite size pieces
2 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
2 tbsp. lemon juice
1/2 lb. bow tie (farfalle) pasta
3 heads broccoli florets
Salt and pepper
Grated parmesan cheese
Red pepper flakes, optional

Put large pot of water on to boil. Meanwhile, heat oil and butter in saucepan/skillet over medium to medium high heat. Once hot, add chicken and saute until cooked through. Cook pasta according to package directions. Add broccoli florets to the pasta water 3 minutes before the pasta will be done; drain. Add garlic and red pepper flakes to chicken, saute for about a minute. Add lemon juice, salt and pepper and toss with pasta and broccoli. You can also reserve a cup of pasta water to extend the sauce. Serve topped with cheese.

Crappy photo to come.

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