Creamy Chicken and Broccoli Trumpet Pasta

Creamy Chicken and Broccoli Trumpet Pasta
Staff Writer
Creamy Chicken and Broccoli Trumpet Pasta
Cristina De Guzman
Creamy Chicken and Broccoli Trumpet Pasta

As we all know, broccoli is a very nutritious vegetable. It is a very good source of fiber, vitamins A, C, and K, calcium, and folic acid... And it belongs to the cabbage family, known as cruciferous vegetables, which have anti-cancer properties. With all the health benefits that broccoli has to offer, I am truly glad that it is one of the few green vegetables that my daughters love. At least I wouldn't have to force them to eat it.

This pasta dish that I'm sharing with you today is one of their favorite broccoli dishes. I frequently use either macaroni or penne for this recipe if I don't have trumpet pasta.

The delicious combination of broccoli, cheese, and chicken always makes this dish a big hit on our table... But the fun shape of trumpet pasta makes it even more appealing. Let me tell you, though, that whatever type of pasta you use, this recipe will surely bring delight to everyone. If you want your kids to start eating broccoli, you should try this!

Click here to see 101 Ways to Cook Chicken

4
Servings
780
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  cubed boneless skinless chicken breast
  • 2  Teaspoons  garlic powder
  • 1  Teaspoon  salt, plus more to taste
  • 1/4  Teaspoon  pepper, plus more to taste
  • box of trumpet pasta, or other pasta such as penne
  • 2  Cups  broccoli florets
  • 3  Tablespoons  olive oil
  • 1 1/2  Cup  milk
  • 1  Cup  cubed Velveeta cheese
  • 1 1/8  Cup  finely shredded Parmesan cheese
  • 1/2  Teaspoon  ground dried basil
  • 1/2  Teaspoon  dried parsley flakes, plus more for garnish

Directions

Place the chicken in a small bowl and season with 1 tablespoon of the garlic powder, salt, and pepper. Place in the refrigerator for 15 minutes.

Meanwhile, in a large saucepan, bring salted water to a boil over high heat. Cook the pasta until al dente according to package directions. Add the broccoli florets in the last 3 minutes of cooking. Drain and set aside. Wipe the pan dry.

In the same saucepan, heat the olive oil over medium heat and stir-fry chicken until cooked through, about 15 minutes. Add the milk and remaining garlic powder. Bring to just below a boil while stirring. Add the Velveeta and 1 cup of the Parmesan cheese. Continue stirring until the cheese is melted.

Add the ground basil and parsley flakes. Season with salt and pepper, to taste. Add the pasta and broccoli. Toss until well covered with sauce, transfer to a serving dish, top with the remaining Parmesan cheese, and garnish with parsley flakes.

Nutritional Facts

Total Fat
43g
61%
Sugar
6g
7%
Saturated Fat
28g
100%
Cholesterol
199mg
66%
Carbohydrate, by difference
30g
23%
Protein
69g
100%
Vitamin A, RAE
278µg
40%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
1223mg
100%
Choline, total
149mg
35%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
88mg
28%
Niacin
10mg
71%
Pantothenic acid
3mg
60%
Phosphorus, P
1212mg
100%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
1841mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
180g
7%
Zinc, Zn
4mg
50%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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