Chicken and Broccoli Pasta

Ingredients and Weight:

• 2 lbs boneless, skinless chicken breasts
• 1 lb broccoli florets
• 1 package (12 oz) bow-tie pasta
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper. Sear in a heated skillet with olive oil over medium heat until browned on both sides.
3. Transfer chicken breasts to a baking dish and bake for 15 minutes, or until cooked through.
4. While chicken is cooking, prepare pasta according to package directions.
5. In the same skillet, sauté onion in olive oil until translucent.
6. Add garlic and cook for 1 minute.
7. If using, add white wine and cook until reduced by half.
8. Stir in broccoli florets and season with salt and pepper.
9. Cook until broccoli is tender-crisp, about 5 minutes.
10. Add cooked pasta, grated Parmesan cheese, and heavy cream to the skillet.
11. Stir to combine and heat through.
12. Remove from heat and add cooked chicken, cut into bite-sized pieces.

Nutritional Information:

(Per serving, estimated)

• Calories: 500
• Fat: 25g (40% DV)
• Protein: 35g
• Carbohydrates: 50g (17% DV)
• Fiber: 5g (20% DV)

Dish Characteristics:

• Creamy and flavorful
• Tender chicken and broccoli florets
• Cheesy and satisfying
• Suitable for a variety of occasions

User Comments:

• "This pasta is so delicious and easy to make! I love the combination of chicken and broccoli."
• "The creamy sauce is amazing and the Parmesan cheese adds a nice touch."
• "This dish is perfect for a dinner party or a casual family meal."

Special Precautions and Tips:

• When browning chicken, do not overcrowd the skillet. This will prevent even cooking.
• If you do not have dry white wine on hand, you can substitute chicken broth or water.
• For a vegetarian version of this dish, omit the chicken and use tofu or tempeh instead.
• Serve with a side of crusty bread to soak up the delicious sauce.