This is one of those recipes that has made several appearances on our meal planner, only to be pushed aside, opting instead for fast food, a night of left overs or cold sandwiches. For whatever the reason, the dish could not find its way from the planning stage to the execution process. Finally, I painted myself into a corner – two beautiful breasts wrapped in butcher paper sat it the refrigerator, along with fresh broccoli from the farmer’s market and a bright orange pepper. No excuses – no backing down.
Delicious! Easy and delicious! Hubby loved the rich sauce and even Kiddo ate his broccoli. Yeah, this is one dish we will serve again. It’s one of those yummy dishes that would do well at a potluck, too. Hope you give it a try soon – I promise, you won’t be sorry!
Butterfly Pasta with Chicken & Broccoli
1 Tablespoon Butter
2 Tablespoons Olive Oil
2 Boneless, Skinless Chicken Breast Halves
Flour for dredging.
1 (12 oz) Package Farfalle (Bow Tie) Pasta
1 Cup Chicken Stock
1 Head Broccoli, cut into Florets
1 Orange Bell Pepper, seeded, sliced thin
3 Cloves Garlic, Minced
Salt & Pepper to Taste
1 (8 oz) Container Chive & Onion Cream Cheese
¼ Cup Parmesan Cheese, grated
Bring a large pot of salted water to a rapid boil. Add pasta and cook 10-15 minutes or until al dente (Firm to the Tooth/Bite). Drain.
Heat a large, heavy bottom skillet over medium heat. Melt 1 tablespoon butter mixed with 2 tablespoons olive oil in skillet.
Cut chicken into strips, dredge lightly in flour and brown in the skillet until cooked through, about 8-10 minutes per side, turning as needed. Remove from skillet and keep warm.
To now empty skillet, add chicken broth, bell pepper, garlic, broccoli, salt and pepper. Bring just to a boil, reduce heat to simmer and add chicken. Cover and let simmer 8-10 minutes or until broccoli is crisp-tender.
Stir in cream cheese until smooth. Add pasta to sauce. Toss to coat evenly and heated through.
Pour mixture onto large rimmed serving platter. Garnish with Parmesan Cheese and serve.