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RELATED RECIPES
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
white cheddar cheese
butter
gluten-free
(?)
Has gluten from:
chicken broth
penne (dry)
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
chicken breast
chicken broth
has pasta
(?)
Has pasta from:
penne (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
chicken broth
penne (dry)
white cheddar cheese
butter
vegetarian
(?)
Not vegetarian due to:
chicken breast
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
penne (dry)
white cheddar cheese
all-purpose flour
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
3
tbsp
 
1
lb
boneless, skinless. Cut into bite size cubes.
 
2
cloves
minced.
 
1
tsp
more to taste.
 
1
tsp
more to taste.
 
2 1/2
cups
cut into bite size pieces.
 
2 1/2
cups
low-sodium if possible.
1/2
cups
diced finely.
 
1
package
 
1 1/2
cups
 
2
tbsp
 
2
tbsp
 
1
cup
can use any milk of choice.
 
 
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PREPARATION
PREPARING THE PASTA
1.
Bring a large pot of water to a boil over high heat.
2.
Turn the heat down to medium-high and cook the pasta according to the directions on the package.
COOKING THE CHICKEN
3.
In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat for ~5 minutes, or until they begin to soften.
4.
Cut the chicken breasts into cubes and season with salt and pepper. Add to the softened onions and increase the heat to medium-high.
5.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
6.
Add the chicken broth to the pan and bring the mixture to a boil.
7.
Add the broccoli florets and lower the heat to a simmer and cover while you make the cheese sauce.
8.
Whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine.
9.
Cook and stir until mixture thickens, about 3 minutes. Add shredded cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.
ASSEMBLING
10.
Mix all ingredients together until well incorporated and serve warm.
NOTES, TIPS, TRICKS, HINTS, ETC:
You need a large skillet or pan with a higher edge for this dish to hold everything.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 34% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free penne (dry) for penne (dry).
3.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
4.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free penne (dry) for penne (dry).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1315
Protein 60.5 g
Carbohydrates 179 g
Iron 0.58 mg
Fiber 25.5 g
Calcium 90.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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