One Skillet Chicken & Broccoli Pasta
Makes 6 servings.
1 serving is 370 calories, 13 g fat (5 g saturated), 35 g carbohydrate, 2 g fiber, 28 g protein
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- ½ cup milk
- 2-3 cups diced cooked boneless skinless chicken
- 4 cups assorted fresh or frozen veggies (we used broccoli), cut into small pieces
- ½ pound dry bowtie pasta
- 1 teaspoon seasoning salt (plus more to taste)
- 1 cup shredded Monterey jack cheese
Directions
- Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes, or until the onion is soft and translucent. Add the garlic and cook for a few seconds, and then add the veggies to the skillet. Cook everything together for about five minutes, or just until the veggies begin to soften and brown.
- Add the chicken broth, tomatoes, milk, and chicken to the skillet and stir until combined. Stir in the dry pasta, and bring the mixture to a boil. Cover the skillet, reduce heat to simmer, and cook until pasta is soft, about 15-20 minutes.
- Remove the skillet from the heat and stir in the cheese. Season to taste with seasoning salt.