Overcooked. Soggy. Flavorless. Those are the words that come to mind when I think of the broccoli I was given as a child. Needless to say, I never asked for more than one serving. I love broccoli now: broiled, steamed, sauteed, or just plain raw, it is delicious. Packed with vitamins A and C, calcium, fiber (and more!), it is a powerhouse of nutrition. I love to give it to my young sons, and they love to eat it. They particularly enjoy the way it is prepared below, and I can happily say that they always ask for seconds.
Ingredients
2 tablespoons olive oil
1 1/4 pounds boneless, skinless chicken breast
1 pound broccoli florets
1 1/2 cups vegetable broth
1/2 cup dry white wine
1/2 cup Julienne sliced sun dried tomatoes in olive oil, drained and rinsed
1 teaspoon oregano
Salt and pepper to taste
1/4 cup freshly shredded basil
freshly grated Parmesan cheese
8 ounces Pappardelle pasta
Directions
- Cut chicken breasts into strips, approximately 1/2 inch thick.
- Heat olive oil in large skillet over medium/high heat. Add chicken to pan, 5-6 strips at a time. Be careful not to crowd pan. Cook chicken until cooked through, about 3 minutes/side. This may require 2-3 batches. After cooking, transfer strips to a plate lined with a paper towel.
- Reduce heat to medium, and do not clean pan. Add broccoli and cook for a few minutes, stirring frequently. Add broth, and continue to cook over medium heat until broccoli is tender, but still crisp. Increase heat to medium-high, and add wine and tomatoes. Cook for a few minutes stirring frequently.
- Reduce heat to medium, and return chicken to pan, stirring carefully. Continue to cook over medium heat until broccoli passes your taste test. Only you know how crunchy you like it!
- Serve chicken over cooked pasta, topping with a little extra broth, shredded basil and grated cheese (optional).
Serves 4
Buon Appetito!
Nutritional Analysis per serving: 510 Calories, 46g Protein, 55g Carbohydrates, 10g Fat (2g Sat.), 82mg Cholesterol, 7g Fiber, 442mg Sodium