Broccoli Pasta

I’ve discovered You Tube.  That’s not quite true, I’ve had several people knock me upside the head and say, “What, you’ve never looked at You Tube?”  The very brilliant G is the biggest You Tuber.  He uses it for everything from repairing the bathroom drain to finding a recipe for Gravlax, which he will be sharing soon.  I don’t know why I’m such a late bloomer when it comes to video learning, but I’ve jumped on the train now.

The current track I’ve been following (get it, train…track) is Tasty.   Now I can’t tell you if it’s a cookbook or simply a compilation; I don’t know my You Tube well enough yet.  I will do more research.  Promise.

This recipe really appealed to me.  I’m trying to include more and more broccoli into our meals.  I keep hoping these super food lists are true.

Ingredients for 4 servings

  • 2 tablespoons olive oil
  • 2 chicken breasts, cut into 1 inch pieces
  • salt, to taste
  • pepper, to taste
  • ½ cup yellow onion, about half an onion, diced
  • 2 cloves garlic, about 1 tablespoon, minced
  • 2 cups chicken broth
  • 3 cups water
  • 16 oz pasta shells
  • 4 cups broccoli, or one head of broccoli
  • ½ teaspoon cayenne powder
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • 2 cups shredded cheddar cheese

Preparation

Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.

Flip chicken, then add onions and garlic as the second side browns.

Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.

Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.

After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.

Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.

Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve. Enjoy.

*  From the Recipe Box:

OK, lazy butt time.  You’ll probably notice in the picture that I used rotisserie chicken.  I heated olive oil in a Dutch oven sauteed the onions and garlic and then completed the recipe as written.

Both G and I gave it our seal of approval.

It was totally better the next day.  The pasta shells absorbed all the liquid.

and remember what Charles Bukowski said:  If you’re going to try, go all the way.  Otherwise, don’t even start.  Big kiss, Lynn

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