A simple and delicious dinner recipe that is quick to make and requires only one pot, making it perfect for busy evenings.
Ingredients:
- 2 cups of dry pasta (penne, rotini, or any shape you prefer)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces, OR cut/shredded rotisserie chicken
- 2 cups of broccoli florets
- 1 ½ cups of shredded cheddar cheese
- 2 cups of chicken broth
- 1 cup of milk
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions:
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
- Add the dry pasta, chicken broth, milk, and dried oregano to the pot. Stir well and bring the mixture to a boil.
- Once it’s boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 10-12 minutes, stirring occasionally to prevent sticking.
- Add the broccoli florets to the pot and stir them into the pasta mixture. Cover the pot again and cook for an additional 5-7 minutes, or until the pasta is cooked to your desired level of tenderness.
- Remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and the sauce is creamy. Season with salt and pepper to taste.
- Serve the cheesy chicken and broccoli pasta hot, and optionally, you can sprinkle some extra shredded cheese on top before serving.