Chicken Broccoli Parmesan
Serves: 6
 
Ingredients
  • 2 cups uncooked spiral pasta (I use Barilla White Fiber Rotini)
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 package (16oz) frozen broccoli-cauliflower blend, thawed
  • ½ cup half and half (or heavy whipping cream)
  • 1 scant teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup freshly grated Parmesan cheese
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, heat the butter and olive oil, then sauté chicken and garlic until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Stir in salt and pepper.
  3. Drain pasta and add to skillet, then stir in Parmesan cheese. Serve immediately.
Notes
Resist the temptation to use powdery Parmesan from a green can. Freshly-grated Parmesan makes a huge difference in how this dish turns out.

If you don't have cream on hand or just don't want to use it, you can substitute whole milk. The sauce's texture won't be quite as luxurious, but it will still be pretty good.
Recipe by I Wish I Was a Muffin at https://iwishiwasamuffin.com/chicken-broccoli-parmesan/