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Recipes
Quick Chicken Cacciatore with Pasta and Broccoli
View all HARVESTLAND® recipes
| Ingredients: |
| 1 package (1 1/4 lbs.) HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts |
| 2 teaspoons olive oil |
| 3 medium zucchini (10 ounces), cut in 1/2 inch pieces |
| 1 medium bell pepper, red yellow or green, seeded, cut in 1/2 inch pieces |
| 1 jar marinara or pasta sauce (24-26 ounces) |
| 2 tablespoons dry red wine |
| 8 ounces whole wheat rotelle or penne pasta |
| 2 - 3 cups broccoli florets |
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| Instructions: |
1. Start boiling a large pot of water to cook pasta. Flatten chicken to thickness of 3/4 inch using a mallet or palm of hand.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes per side.
3. Add zucchini, bell pepper, sauce and wine to skillet. Bring to a simmer. Reduce heat, cover and simmer 8-10 minutes or until chicken reaches 170ºF and vegetables are tender.
4. While chicken is cooking, cook pasta according to package directions, adding broccoli during last 2 minutes of cook time. Drain. Serve chicken and sauce over pasta and broccoli.
Variation:
For a spicy version, replace part of the marinara with salsa.
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| Nutrition Information per Serving |
| Calories: |
522 |
Cholesterol: |
100mg |
Vitamin A: |
65% |
| Total Fat: |
10g |
Sodium: |
962mg |
Vitamin C: |
180% |
| Saturated Fat: |
2g |
Carbohydrate: |
70g |
Calcium: |
12% |
| Protein: |
44g |
Dietary Fiber: |
10g |
Iron: |
31% |
| Calories from Fat: |
16% |
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