I wish I could remember where I found this recipe, several years ago. I’ve been making it from memory since then. This is one of my best pasta dishes. It’s simple, cooked using only one pan, and takes only thirty minutes to make. I do not recommend this for those who are limiting their carbs, sodium, or calories.
- Olive oil
- Salt and pepper to taste
- One boneless, skinless chicken breast cut into bite sized pieces
- Half of a yellow onion, diced
- A few cloves of garlic, minced
- 8 oz fettuccine pasta
- Two cups of broccoli florets
- Four cups of water
- One Tbs chicken bouillon
- One tsp or so Italian seasoning (or fresh herbs to taste)
- One cup of half and half
- One cup of shredded Parmesan
- More Parmesan to sprinkle on top
Heat a little bit of olive oil in a ten inch skillet. Add chicken and cook until just done, seasoned with salt and pepper. Set aside.
Add a little more oil (or butter) to skillet, if necessary, and cook the onion for a couple minutes, until soft. Add garlic and cook for another minute. Add the water, bouillon, Italian seasoning, more salt and pepper, and heat to boiling. Add the pasta and cook, covered, for six to seven minutes.
Add the broccoli, cooked chicken, and half and half. Heat to boiling, then reduce heat to simmer and cook, covered, for another six to seven minutes.
Remove from heat. Stir in a cup of shredded Parmesan. Add more Parmesan on top and let sit for at least five minutes to thicken.