A quick demonstration along with some tips of how to make this super simple recipe!
Italian Chicken and Broccoli:
About 7-10 Servings
Ingredients:
*6-8 unthawed chicken tenders or 4 chicken breasts — diced
* Italian dressing
* Sliced up baby carrots (to taste – about 1 or 2 cups)
* Two small heads of broccoli chopped up
* 2 cups chicken broth
* 2-3 tablespoons cornstarch (about 1 Tlb. Per cup of broth)
* 1 teaspoon dried basil
* 1 Lb. box of Penne noodles — cooked al dente
* Parmesan cheese as a topping
Directions:
* Cook noodles until soft, but al dente, and set aside (about 11 min). Put a little oil or Italian dressing in the noodles so they don’t stick together.
* In skillet, cook diced chicken completely while using some of the Italian dressing as oil. Set aside in separate bowl. In same skillet, cook carrots also in some of the Italian dressing. or use a small amount of water to simmer carrots until tender (cook with lid on for 5-10 min. or until tender). Add broccoli and continue cooking (or steaming) until broccoli is almost cooked thoroughly. (Broccoli should still be green and slightly firm because it will still cook as you do the remaining steps). Add back in the chicken and also add the chicken broth (with cornstarch already dissolved in it) and add some more Italian dressing as well. Bring to a boil and the liquid will start to thicken to desired consistency. Add basil. Reduce to simmer and let broccoli finish cooking. When broccoli is done, serve over a helping of Penne noodles and top with parmesan cheese.
Enjoy!