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!
- 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
- 1 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
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.