Friday, May 13, 2011


6-oz whole-wheat penne pasta
1 tbsp canola oil
4 cloves garlic, minced
1/4 tsp crushed red pepper
2 cups fresh broccoli florets
12-oz boneless, skinless chicken breast, cut into bite-sized pieces
1 can (14 1/2-oz)diced Italian-style tomatoes
1 tbsp snipped fresh basil
Parmesan cheese, if desired

Cook pasta according to package directions; drain.

In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and red pepper, cook and stir a few seconds. Add the broccoli; cook 3 minutes. Remove broccoli and add chicken pieces to the skillet. Cook, stirring, for another 3 to 4 minutes or until the chicken is no longer pink. Return the broccoli to the skillet with the chicken. Add the tomatoes and the cooked, drained pasta. Cook, stirring, until mixture is heated through. Remove to four individual bowls or one large serving bowl and sprinkle with the fresh basil. Sprinkle with Parmesan cheese, if desired.

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