Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

I wanted to make a quick and simple dinner using ingredients that I had on hand. I looked through the fridge and found chicken breasts, broccoli, onion, Parmesan cheese, and fresh basil. I grabbed some grape tomatoes and garlic along with some whole grain fusilli and chicken broth. It was healthy, flavorful, and delicious. My kids thought it was a bit spicy because of the crushed red pepper flakes but ate it anyway. My husband and I both thought it was tasty.

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly  for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.

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Rotini Pasta with Chicken, Broccoli, Tomatoes, Parmesan, and Fresh Basil

Yield: 4

Total Time: 25 min.

Ingredients:

1 tbsp olive oil, (divided)
2 boneless skinless chicken breasts, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
7 oz whole grain rotini pasta, cooked per instructions
1/2 sweet yellow onion, chopped
Dash of crushed red pepper flakes (more if desired)
4-5 small cloves of garlic, minced
1 cup of grape tomatoes
1 1/2 cups of chicken broth
1 1/2 cups of broccoli florets
1/4 cup of Parmesan cheese, finely grated (more if desired)
2 tbsp fresh basil, chopped

Directions:

Season both sides of the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the hot skillet and cook for 5-6 minutes before flipping and cooking the other side for another 5-6 minutes, or until the chicken breasts are cooked through. Remove from the skillet and set on a cutting board loosely covered by a tin foil tent.

Prepare the rotini in salted water per instructions. Drain.

While the pasta is cooking, add the remaining 1/2 tablespoon of olive oil to the same skillet you cooked the chicken in then add the onion and crushed red pepper flakes. Cook, stirring often, for 2-3 minutes. Add the minced garlic and grape tomatoes then cook, stirring constantly for 1 minute. Add the chicken broth and cook for 3 minutes. Add the broccoli and cook for 3-4 minutes or until the broccoli is just tender. Dice the chicken and add it and their juices back to the pan. Add the cooked & drained rotini pasta, Parmesan cheese, and fresh basil then mix until combined. Season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl with a little more Parmesan cheese sprinkled on top, if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net