About the Recipe
a mildly spicy sauce complements this simple, but heavenly, chicken and pasta dish
1 C onion, finely chopped
1 Tbsp garlic, minced or pressed
(about 2�3 cloves)
4 C broccoli florets, rinsed
(about 1 lb)
1 Tbsp olive oil
8 oz very thinly sliced chicken
breast, cut into �-inch strips
1 jar (26 oz) no-salt-added pasta
� tsp ground cayenne pepper
� tsp salt
8 oz whole-wheat angel hair pasta
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 While the water heats, chop onion, mince garlic, and
cut broccoli into tiny florets. Set aside.
3 In a large nonstick pan, heat olive oil until very hot.
Add the chicken. Cook and stir until lightly browned
on both sides, about 5�8 minutes. Place chicken on a
clean plate, and cover to keep warm.
4 Coat pan with cooking spray. Over medium heat,
cook and stir the onion for about 3 minutes. Add the
garlic and broccoli. Cook and stir for 2 more minutes.
5 Return the chicken to the pan. Add entire jar of pasta
sauce, cayenne pepper, and salt. Gently mix to blend
ingredients. Cover. Simmer until chicken and
vegetables are warmed through, about 4 minutes.
6 Drop pasta into boiling water. Cook according to
package directions for the shortest recommended
time, about 2 minutes. Drain.
7 Divide pasta among four dinner plates (about 1 cup
each). Top each with one-fourth of the chicken and
sauce mixture. Serve immediately.