Maynard Pittendreigh
Prep time 15 minutes
Cook time 12 minutes
Serves 4 to 6
- 12 oz of Whole Grain Penne
- 1/4 cup olive oil
- Tbsp of garlic powder
- ¾ cup of red bell pepper, diced (optional)
- Lemon seasoning
- 2 cups cooked broccoli florets, cut small (optional)
- 1 pound cooked, boneless chicken, skinless and diced
- 1 cup chicken broth
Preparation
- Cook Penne according to instructions on package. Drain and set aside.
- While the Penne is cooking, cook the chicken, adding Lemon Pepper seasoning and garlic – just sprinkle to your taste.
- Prepare chicken broth.
When ready to cook for immediate serving:
- In skillet, add 1/4 cup oil. Add optional red peppers. Cook until peppers are tender. About 5 minutes.
- Add to skillet, pasta, broccoli, chick and chicken broth.
- Toss to heat through and serve immediately.
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