Friday, May 22, 2009

Pasta with Chicken and Broccoli

This recipe was on the back of a magazine I was reading the other day and the picture looked really good. This is a fairly quick, it can be made in the time it takes to cook the pasta.

The advertisement this recipe was in was for cheese. There was also a coupon, and said cheese was on sale at Kroger so that is what I used. Usually I get my Havarti at the Dairy in our area, it's fresh, it's organic, is yummy. I would use that next time instead of this brand which had a more piquant taste and was so soft I had to put it in the freezer to grate.

I didn't have a red chili pepper and forgot to get one at the store. I substituted 1/2 of a red pepper and about 1 tsp of crushed red pepper flakes. After I cooked the chicken and peppers and broccoli, I deglazed the pan with a little cream sherry(I didn't have any white wine). I couldn't let all that frond go to waste. If you don't want to use sherry, using a little of the pasta cooking liquid would have the same effect. Instead of just topping the dish with the cheese, I used a few ladles of the pasta cooking liquid to thin out the dish and make the cheese melt and the whole dish a little more cohesive. The nice thing about a recipe like this is that it leaves you a lot of room for experimentation.
Pasta with Chicken and Broccoli
1 16 oz. box spaghetti
6 oz Havarti, shredded
4 tbsp. butter
1 lb. chicken breast, sliced
2 cups broccoli florets
3 tbsp. red chili pepper, coarsely chopped
3 small garlic cloves, chopped
3/4 tsp. salt
Slowly melt 2 tbsp. of butter in medium size skillet or frying pan. Add chicken and brown, approximately 3 minutes. Remove from pan. Melt the rest of the butter and add broccoli, chili pepper and garlic: saute approximately 1 minute. Return the meat to the pan and season with salt. Fry for another minute. Cook pasta according to package directions and drain. Serve chicken and broccoli mixture on pasta and top with shredded cheese. Makes 6 servings.

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