From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Cook the broccoli, onion, garlic and carrot in oil in a 10-inch skillet over medium heat, stirring frequently, until broccoli is crisp, yet tender, about 10 minutes.
2. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
3. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.
- 2 cups broccoli flowerets
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 carrot, peeled and cut into julienne strips
- 4 Tablespoons olive oil
- 2 cups cooked chicken, cut into bite size pieces
- Salt to taste
- 3 tomatoes, diced
- 1 pound pasta, cooked to package directions
- 1/2 cup grated Parmesan cheese
- 2 Tablespoons chopped fresh parsley
TO PREPARE:
1. Cook the broccoli, onion, garlic and carrot in oil in a 10-inch skillet over medium heat, stirring frequently, until broccoli is crisp, yet tender, about 10 minutes.
2. Stir in chicken, salt and tomatoes. Heat for 3 minutes or until chicken is hot.
3. Spoon chicken mixture over drained pasta. Sprinkle with Parmesan cheese and parsley.
