Thursday, February 19, 2009

Chicken, Broccoli, Carrot with Pasta

2lbs Chicken (I use boneless, skinless breasts)
3 cups Fresh Broccoli
3 cups Carrots, sliced on a diagonal about 1/4" thick
3lb pasta (I use spaghetti or angel hair but any would work)
1 cup Broth (chicken or veg)
Fresh Parmesan or Pecorino Romano, or bottled Parmesan
Olive Oil
Salt & Pepper & Garlic, to taste
Rosemary, Basil, Thyme or other Italian spices

Cut the chicken into bite size pieces. Sprinkle with salt, pepper and garlic and fry in a little bit of olive oil until it begins to brown, about 20 minutes. Remove from pan and drain, then cover and keep warm. Cook the pasta in a little bit of oil (or salted water) until "al dente". Put the broccoli, carrot in the same skillet as used for the chicken. Allow to brown slightly, then add the broth. Bring to a fast boil and allow to cook for about 5 minutes. Return the chicken to the skillet along with the Italian spices, turning to coat and mix. Serve the chicken over the pasta with or without the liquid, shredding fresh Parmesan or Romano on top.

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