Chicken Mushroom Broccoli Pasta
Source: morethanmeatandpotatoes.com
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 tsp salt, for seasoning chicken
1/4 tsp pepper, for seasoning chicken
2 T olive oil
1/2 cup onion, diced (about 1 small onion)
1 T garlic, minced or pressed (about 3 small cloves)
8 oz baby bella mushrooms, halved or sliced
1 tsp thyme
2 cups chicken broth
1 1/2 cups heavy cream
8 oz short pasta (penne, ziti, rigatoni, etc.)
2 cups broccoli florets
1 cup parmesan cheese, shredded off the block
salt and pepper to taste
Season the chicken with salt and pepper. Set aside.
Heat a large skillet over low to medium heat. Add the oil and onion. Cook for 3 to 5 minutes until the onion begins to soften, then add the garlic. Cook for an additional 30 seconds. Add the chicken, and sauté for 3 to 5 minutes while stirring occasionally. The chicken will turn white but won’t be cooked through.
Add the mushrooms and thyme, and cook until the mushrooms soften slightly, about 3 to 4 minutes. Pour in the broth and heavy cream. Stir to combine, then add the noodles, and press down into the liquid.
Bring to a boil, then reduce to a simmer. Cover and cook for 15 to 18 minutes or until noodles are tender. Stir occasionally. There should be some “sauce” leftover in the pan to coat the cooked noodles.
Remove the lid, add the broccoli, and stir. Cover again, and cook for an additional 2 to 4 minutes or until the broccoli is tender. Uncover, and add the Parmesan cheese. Stir until the cheese is melted. Remove from heat, add salt, and pepper to taste. Serve hot.
Store leftovers in the refrigerator for up to 3 days.