Not long ago, I posted the shrimp version of this recipe. I had been told that variations were yummy too, so I thought I would try one. Since I had some leftover chicken in the fridge that needed a home, it seemed like the perfect time.
Here is what you need:
Cooked chicken, chopped into bite sized pieces. (leftovers work!)
Half lb broccoli or asparagus
15 -20 cherry tomatoes, cut in half or 1 large tomato chopped
8 oz cooked penne pasta
3 or 4 fresh mushrooms sliced
4 or 5 fresh basil leaves, chopped finely 
1/4 to 1/2 cup chicken broth
2 large cloves garlic, minced
Salt and pepper
Parmesan cheese
Using a large skillet, saute garlic and and chicken together briefly. Add your green veggie, pasta and chicken broth along with the basil, salt and pepper, and cover to heat. When it is heated throughout, add the tomatoes until hot as well.
Pour into a large pasta bowl and top with the Parmesan cheese. Serve immediately. It’s another all-in-one dish that serves up well with salad or fruit. And, like the shrimp version, it is ready in less than 45 minutes.
Let me know if you create another tasty version! 🙂
Be sure to Pin it!!
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