Broccoli Chicken Pasta
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By Daniel Barbosa
Broccoli Chicken Pasta
5 steps
Prep:30minCook:15min
A healthy-ish favorite. I make this about once-twice a month. A go-to when I want cheesy pasta but also vegetables. I don't have a lot of time to cook as a student so easy meals like these are lifesavers when you're in a time crunch.
Updated at: Wed, 16 Aug 2023 19:34:16 GMT
Nutrition balance score
Good
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories463.1 kcal (23%)
Total Fat27.2 g (39%)
Carbs11.9 g (5%)
Sugars2.4 g (3%)
Protein44 g (88%)
Sodium708 mg (35%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
I like to cook my chicken breast by cooking in a vacuum bag in a sous-vide at 153F for around an hour, but if you're in a hurry, sear on both sides, then add ~1/4 cup water and steam for ~7 minutes, or until internal temp reaches 165F. I shred the chicken in a bowl with 2 forks. There a better ways to do this, but I haven't bothered trying to find a better way.
Step 2
bring water, evaporated milk, pasta, and salt to a boil in a 4qt+ pot. I use a Dutch oven.
Step 3
Step 2 reduce to simmer and cook, stirring occasionally, until ~70% of liquid has evaporated, about 8 minutes.
Step 4
Step 3 turn off heat. add all freshly grated cheese and stir until fully melted. pregrated just doesn't work as well.
Step 5
Add shredded chicken and broccoli. I usually use frozen broccoli. Basically just add as much as you want. 1 head is just a baseline for measurement because I never measure when adding the broccoli.
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