Thursday, June 30, 2011

Chicken Penne Broccoli with Philadelphia Cooking Creme

Today I've decided to post even though I didn't cook from scratch, I sorta cheated, with Philadelphia Cooking Cream (original sauce).   I'm a fan. ☺ They have lots of good recipes on the containers that I've yet to try.  If you try them, let me know how they are!
  • 3 cups broccoli florets
  • 1.5 pound boneless, skinless chicken, cut up into pieces
  • 1 tablespoon oil
  • 1/2 onion, chopped
  • 2 tablespoons chopped garlic
  • 1 container of Philadelphia Cooking Creme (original flavor was my choice)
  • 1 box penne pasta (or any shape pasta you choose)
  • Seasonings to taste (I used salt, pepper, Goya's Adobo all purpose seasoning and Goya's Sazon con culantro y achiote (coriander & annatto). 

1.  Boil water with a dash of salt/oil, then add pasta.

2.  Cut up broccoli florets and steam (lack of steamer, I use a colander that I place into a big pot that has a small amount of boiling water at the bottom then cover with a lid).

2.  Drizzle oil into pan, add chopped onion (cooking note:  you can prevent tearing up when chopping onions by cutting off the top but not the root - the root contains the most enzymes that produce tear evoking gases).  Stir until translucent then add garlic.

3.  Add cut up chicken and cook, stirring constantly until no longer pink.  Add seasonings.

4.  Stir in Philadelphia Creme Sauce, then drained broccoli and lastly, pasta.  Sprinkle with cheese when serving.  Yumlicious!