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Erin Sluka

Garlic Butter Chicken & Broccoli Pasta

A great tasting, protein-packed dinner!
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Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lbs Boneless Chicken (breast or thighs) cut into bite size pieces
  • 2 Cups Broccoli (cooked to almost done)
  • 1/2 Cup butter, softened and divided
  • 2 tsp minced garlic
  • 2 tsp olive oil
  • 1 tsp Italian seasoning or fresh Italian herbs
  • 2 tsp Franks hot sauce optional
  • 2/3 Cup chicken broth
  • 1 tsp lemon juice or fresh squeezed
  • 1 tsp fresh parsley
  • 2 tsp onion powder
  • salt and pepper
  • 1 box cooked Ancient Grains POW! Protein pasta Elbow or penne work great

Method
 

  1. Cut chicken into small pieces and prepare broccoli to cook to (almost) done. Season the chicken in season with salt, pepper, and onion powder.
  2. Heat oil and 1/4 C of the butter in large pan or walk and cook chicken until browned and cooked through
  3. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites 
  4. Remove cooked chicken from pan and set it and cooked broccoli aside
  5. In the same skillet turn up to medium-high, add the garlic and deglaze with chicken broth. Bring to a simmer and allow to reduce to half the volume. Add remaining 1/4 cup butter, lemon juice, hot sauce, parsley. stir.
  6. Add the (almost) cooked broccoli and stir about 2 minutes until soft
  7. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, and toppings of choice.
  8. Serve over cooked protein-pasta!