Chicken Broccoli Pasta Skillet With Parmesan

chicken broccoli skillet with parmesan recipe

Hello friends!

Today I am stopping by to share another recipe with you. It’s a lovely pasta dish that’s very easy and quick to make. A perfect choice for a weeknight dinner. So if you are looking for a flavorful meal that is nourishing and will please the crowds, this is it. We really loved it…

Enjoy!!!

With lots of love,

Petra

(This yummy recipe was inspired by www.bestrecipesevar.com.)

Chicken Broccoli Pasta Skillet With Parmesan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 3 boneless and skinless chicken breasts, cut into 1-inch (2.5 cm) squares
  • salt and pepper
  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp red pepper flakes
  • 6 cups (1400 ml) chicken broth
  • 14 oz (400 grams) penne
  • 1 medium broccoli, cut into florets
  • 1 cup (190 grams) oil-packed sun-dried tomatoes, coarsely chopped
  • ¾ cup (170 ml) heavy cream
  • ¾ cup (80 grams) grated Parmesan
  • 1 tbsp lemon juice
Instructions
  1. In a large skillet or pot, heat 2 tbsp olive oil over medium heat. Add the chicken, season with salt and pepper. Cook until the chicken is cooked through (about 12 minutes). Place the chicken in a bowl and set aside.
  2. Add the remaining 1 tbsp olive oil in the skillet, add the onion, ½ tsp salt and cook until the onion softens. Then stir in the garlic, oregano, red pepper flakes and cook about 30 seconds.
  3. Add the chicken broth, bring to a boil, then add the pasta. Cook until the liquid is very thick and syrupy (almost completely absorbed), 12 - 15 minutes, stirring occasionally.
  4. Stir in the broccoli florets and sun-dried tomatoes, cover and cook until the broccoli is almost tender (4-5 minutes).
  5. On medium-high heat, stir in the cream, Parmesan, chicken and allow to simmer uncovered until the chicken is heated through.
  6. Remove the skillet from the heat, stir in the lemon juice.
  7. Add more salt and pepper to taste if necessary.

 

The Best Tomato Pasta Sauce Ever

best tomato sauce ever recipe

After making this tomato sauce a couple of days ago, all I can say is that I am really thankful that I have found another wonderful and delicious pasta sauce recipe.

This sauce offers the purest tomato taste which is wonderfully accompanied by some luscious cream and seasoning. Truly yummy! Just try it, you’ll love it!

Here’s how…

 

best tomato sauce ever recipe

1. Pour 2 tbsp olive oil in a saucepan. Place over medium heat.

2. Chop up 1 shallot, 1/2 onion and 2 cloves of garlic. Brown them in olive oil for about 5 minutes.

3. Add the canned tomatoes and the peeled fresh tomatoes in the pan (if you wonder how to peel tomatoes, you can find the steps in one of my recipes here.)

4. Add the seasonings – crushed red pepper pepper flakes, salt and pepper. Bring to a boil and cook for 5 – 10 minutes.

 
 

best tomato sauce ever recipe

5. In a separate bowl, combine the cream with about 1 tbsp of flour and whisk together. Then add the creamy mixture to the saucepan, stirring constantly. Cook for another 5 – 10 minutes until the mixture thickens slightly.

6. Remove from the heat and add more salt to taste, if necessary.

 
 

best tomato sauce ever recipe

7. Finally prepare your favorite pasta and serve all together while still warm.

As a bonus, I added a little sauteed mushrooms and a few chopped spinach leaves in my sauce. We loved it. In fact, you can stir in any vegetables that you like in your sauce, I am sure it will taste just lovely.
 
 

best tomato sauce ever recipe

Mmmm, gorgeous.

Enjoy!

With love,
Petra

(This lovely recipe was inspired by www.chewonthatblog.com.)

The Best Tomato Pasta Sauce Ever
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 tbsp olive oil
  • 1 shallot
  • ½ onion
  • 2 cloves garlic
  • 14.5 oz (410 grams) can tomatoes
  • 3 fresh tomatoes, peeled and chopped
  • ⅛ tsp black pepper
  • ½ tsp salt (or more to taste)
  • ⅛ tsp red pepper flakes
  • ¾ cup (180 ml) heavy cream
  • 1 tbsp all-purpose flour
Instructions
  1. Pour 2 tbsp olive oil in a saucepan. Place over medium heat.
  2. Chop up 1 shallot, ½ onion and 2 cloves of garlic. Brown them in olive oil for about 5 minutes.
  3. Add the canned tomatoes and the peeled fresh tomatoes in the pan.
  4. Add the seasonings – crushed red pepper pepper flakes, salt and pepper. Bring to a boil and cook for 5 – 10 minutes.
  5. In a separate bowl, combine the cream with about 1 tbsp of flour and whisk together. Then add the creamy mixture to the saucepan, stirring constantly. Cook for another 5 – 10 minutes until the mixture thickens slightly.
  6. Remove from the heat and add more salt to taste, if necessary.
  7. Finally prepare your favorite pasta and serve all together while still warm.
  8. Enjoy!

 

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