iVillage member ambareen cooks up this Recipe of the Week winner. Serve with sliced tomatoes or a dark green salad for a full meal.
ambareen Pillsbury Quick & Easy Bake-Off
|4 to 5 cups broccoli florets (from about 1 large bunch)||1 2/3 cups whipping cream|
|2 tablespoon olive oil||2 cups grated Parmesan cheese|
|4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips||3/4 lb penne or mostaccioli, freshly cooked|
|1 large red bell pepper, thinly sliced|
Steam broccoli florets until just tender, about 3 minutes; set aside.
Butter 13x9x2-inch broiler proof baking dish.
Heat olive oil in heavy large Dutch oven over medium-high.
Working in batches, sauté chicken strips until just cooked through, about 4 minutes.
Transfer chicken strips to bowl.
Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes.
Add whipping cream and 1 1/2 cups of the grated Parmesan cheese.
Simmer until sauce thickens slightly, about 5 minutes.
Add chicken strips and any juices in bowl to sauce.
Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes.
Season to taste with salt and pepper.
Transfer pasta mixture to prepared baking dish.
Sprinkle remaining 1/2 cup grated cheese over.
Broil until just golden on top, about 3 minutes, and serve.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf