Saturday, August 8, 2009

Chicken and Broccoli with Spaghetti

Here is another pasta dish I threw together this past week. (Sorry to my low-carb readers, but I may have something for you later this week.)

1 head of broccoli, florets trimmed into smaller pieces
1 lb chicken cutlets, seasoned with salt and pepper
1 clove of garlic, minced
handful of flat-leaf parsley, chopped
1 lb spaghetti (I used a whole-wheat, chive and garlic spaghetti I got at the Farmer's Market.)
lots of olive oil and parmesan cheese

Bring about a cup of water to a boil in a skillet with a lid. Add the broccoli florets and season with a little salt. Place the lid on the skillet and let the broccoli steam for a few minutes. The broccoli should be a little tender and bright green. Remove to a plate.

Drain the water from the skillet. Add a little oil to the pan and cook the chicken on both sides until cooked through. About 5 minutes per side. Remove to a plate and slice.

Bring a large pot of water to a boil, salt generously and add the pasta. Allow to cook for 10 minutes.

In the skillet, add more oil and the garlic; cook for a couple of minutes. Add the parsley. Return the broccoli and chicken to the skillet to re-heat. Drain the pasta and add to the skillet. Toss the pasta with the chicken and broccoli. Add a little more oil, season with salt and pepper. Divide among plates and top with lots of fresh parmesan cheese. Serves 4.

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