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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut 2 half chicken breasts into bite sized pieces. | 2. Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard. | 3. Sauté chicken pieces in the olive oil stirring frequently until just cooked through.  Remove to a holding bowl capturing all juices. | 4. Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning.  Sauté until they defrost, brown and are cooked to desired tenderness.  Remove them to the holding plate. | 5. Add the pasta and most of the chicken broth to the pan.  Bring to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente. | 6. Mix in the chicken, broccoli, and graded parmigiana to taste. | 7. To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
garlic clove	1		minced	-	-	-	-
chicken breast half	2			302.6	0.0	67.32	1.7
broccoli floret	12	ounces		302.6	0.0	67.32	1.7
tuscany seasoning	1/8	teaspoon		302.6	0.0	67.32	1.7
chicken broth	32	ounces		281.22700000000003	6.8039	40.0975	9.4347
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
cheese	1/4	cup	graded	119.1375	0.7897	7.2225	9.6998
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.