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Easy Chicken Broccoli Pasta

“This is so easy to throw together in a pinch. It’s great served with some crusty bread and a nice veggie salad.” Renee Pajestka - Brunswick, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 2 cups frozen broccoli florets
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 small sweet red pepper, chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1 cup reduced-fat Alfredo sauce

Directions

  • Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
  • Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.
  • Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.
Nutrition Facts
1-1/2 cups: 400 calories, 13g fat (5g saturated fat), 88mg cholesterol, 654mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 31g protein.
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