This is an immune-boosting recipe from the dieticians at Mother Earth News which I have changed a little. I use to get the Herb Companion for a very long time and they have now joined Mother Earth News so I thought I would give this new magazine a try.
Ziti With Chicken and Broccoli in a Creamy Sauce
- 2-4 cloves garlic, minced
- 1 tsp. olive oil
- 8 oz. chicken tenderloins, cut into small pieces
- 3/4 cup low-sodium chicken broth, divided
- 8 oz. ziti or penne
- 1 lb. broccoli florets (the recipe called for 2 lbs.)
- 1 tbsp. flour
- 1/2 cup low-fat evaporated milk
- 1/2 cup Parmesan cheese, grated
In a nonstick pan, sauté garlic in oil for 1-2 minutes. Add the chicken pieces and sauté for a few minutes or until chicken is no longer pink. Add 1/4 cup broth to the pan. Cover and simmer chicken on low for 2-3 minutes until chicken is tender and thoroughly cooked; set aside.
In a large pot, cook ziti for 6 minutes; add broccoli and continue cooking 4 more minutes; drain. I have another Weight Watcher’s recipe that adds the broccoli to the pasta; Baked Macaroni and Cheese With Broccoli. This is a great way to cook this vegetable and incorporate into a recipe.
Spoon pasta and broccoli back into the large pot and add the chicken pieces.
In the nonstick pan, add flour and whisk slowly adding milk and remaining broth. Heat until bubbly and thickened; add Parmesan to blend.
Pour sauce over pasta and toss thoroughly.