with Chicken, Broccoli, Sun-Dried Tomatoes & Cream Sauce 😊

Yield: 4 Servings

Scott Nowell

Circa 1994: This started as a church potluck meal, and it still works well 30 years later. It also makes a nice, simple family meal.
Updated to describe the version served at 28-Sep-23 Community Group.
You can use your imagination on this and replace the chicken with shrimp, sausage or beef. Also any pasta and vegetables can be used. Just be sure to barely cook it to al dente so it doesn’t get too soft in the assembly.

Chicken:

• 2TBS cooking oil, divided
• 1lb chicken breasts, boneless skinless
• salt & freshly ground pepper
• 1-2tsp Italian seasoning
• 8oz Rotini, Penne, etc.
• 8oz broccoli, small florets

Assembly:

• 2TBS garlic, minced
• 1cup julienned sun-dried tomatoes, oil reserved
• 2TBS oil from sun-dried tomatoes
• 1-2TBS butter
• ½cup reserved pasta cooking liquid
• 1cup heavy cream
• 1-2tsp dried basil or Italian seasoning
• ½cup Parmesan cheese, shredded
• salt & pepper
• 1TBS Italian flat leaf parsley, chopped

For serving:

• Parmesan cheese shredded

Cook broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy cooking water, then drain and set pasta aside.

Cook chicken:

While the pasta is cooking, cut the chicken into bite sized pieces. Season chicken with salt and pepper and a good sprinkle of Italian seasoning. Be generous.

Heat a TBS each of reserved sun-dried tomato oil and cooking oil until hot in large sauté pan. Add the chicken and sauté until cooked through. About 2-3 minutes. You should get some nicely browned pieces. Remove chicken from pan and set aside.

Assembly:

Return empty pasta pot to medium heat, add a TBS each of reserved sun-dried tomato oil and cooking oil. Add 2 TBS of minced garlic. Sauté for 30 seconds. Add the sun-dried tomatoes and basil or Italian seasoning, stir and sauté for another 30 seconds.

Add ½ cup reserved pasta cooking liquid and cooked chicken to pan and cook until heated through, 2 to 3 minutes.

Return pasta and broccoli to pot. Mix.

Add cream and 1-2 TBS butter. Mix and heat until hot and pasta is well coated. You can add more pasta cooking water if needed.

Season to taste with salt and pepper.

Serve:
Transfer to a serving dish and top with parsley.

Serve with additional Parmesan cheese if desired.

We served this with a tossed green salad with Italian dressing and Cheesecake Factory dark bread, followed by Hermit Cookies with vanilla ice cream.