Tuscan Herb Chicken with Broccoli

Tuscan Herb Chicken with Broccoli
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  1. 4 Cups dry Orecchiette
  2. 1 head of broccoli cut up * or *
  3. 1 bag of frozen broccoli
Herb Mixture
  1. 2 tsp. Italian Seasoning
  2. 1 tsp. basil
  3. 1/2 tsp. red pepper flakes (depends on how much heat you like)
  4. 1/2 tsp. salt
  5. 1/2 tsp. pepper
  1. 1 lb. boneless chicken breasts cut in strips
  2. 2 T. olive oil
  1. 1 C. 2% milk (you could use heavy cream)
  2. 2 T. butter
  3. 4 cloves garlic minced
  4. 2 T. cornstarch
  5. 1 T. chicken bouillon
  6. salt and pepper to taste
  7. 2 T. grated parmesan cheese
  1. Combine herbs in a dish to coat chicken.
  2. Rub the chicken to completely cover.
  3. Brown chicken in olive oil.
  4. It doesn't need to be cooked through. It will cook in sauce.
  5. Set aside.
  6. Cook pasta in a large pot of boiling water with a liberal amount of salt.
  7. When pasta is 'al dente', remove pasta and boil broccoli in pasta water.
  8. When broccoli is tender but also 'al dente' drain.
  9. Leave broccoli in the pot and add the pasta back in.
  10. Stir butter and garlic in a sauté pan.
  11. Cook until garlic becomes fragrant, do not burn.
  12. Add milk, chicken bouillon, cornstarch on medium heat whisking constantly.
  13. The sauce will thicken.
  14. Add the sauce to the pot with the chicken and pasta.
  15. Simmer until the chicken is done.
  16. Season with salt and pepper.
  17. Serve with grated parmesan cheese.
  18. Bon Appetite.
  1. If you don't think you have enough sauce you can always add chicken stock. I like a lot of sauce for this dish, so I usually add it. If you need to thicken the sauce again just make a slurry of 1 T. cornstarch and 1 oz. of cold water. Stir together, then put in the sauce and bring back to a boil.
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