Penne with Chicken and Broccoli

By Avera

This Dutch oven recipe produces a restaurant-quality entrée your family or guests will love.

  • 8 ounces dried whole grain or regular penne pasta (about 2-1/2 cups)

  • 3 cups broccoli florets

  • 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces

  • 1 teaspoon adobo seasoning*

  • 2 tablespoons olive oil, margarine, or butter

  • 1 clove garlic, minced

  • 1/4 cup light mayonnaise or salad dressing

  • 1/8 teaspoon ground black pepper

  • 2 tablespoons finely shredded Parmesan cheese

  1. In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.

  2. Meanwhile, in a medium bowl, combine chicken pieces and adobo seasoning; toss to coat. In a large skillet, heat oil over medium-high heat; add garlic and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.

  3. Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.

  4. To serve, top with shredded Parmesan cheese. Makes 6 (1 1/2-cup) servings.

  5. *Test Kitchen Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.

Nutritional Facts

1 1/2-cup) servings
Per Serving
Calories 309
Total Fat (g) 9
Saturated Fat (g) 1
Cholesterol (mg) 48
Sodium (mg) 399
Carbohydrate (g) 30
Fiber (g) 4
Protein (g) 26

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2 replies

taliyah27 2013-04-17 20:09:09 -0500 Report

i made this with vegetable penne (tomato and carrots) and my kids loved it i will definitely make it again again…

Avera 2008-11-24 23:17:13 -0600 Report

Mayonnaise makes a terrific no-fuss sauce for the chicken and pasta. What's more, using light mayonnaise rather than regular helps keep the fat and calories down.