Thursday, September 11, 2014

Skillet Rotini with Chick'n & Broccoli

This one dish meals comes together quickly for a week night dinner.You probably have everything needed to make this dish in your pantry and frig. It serves between 4-6. However, my son moved back home last month and he is a big guy and we don't have many leftovers these days. LOL - we had a small serving leftover and it will reheat easily.
  • 2 tablespoons olive oil b
  • 1 package Beyond Meat chicken strips, slightly thawed and cut in half
  • salt and pepper
  • 1 medium Vidalia onion,chopped fine
  • 1/4 teaspoon dried oregano
  • 5 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 8-ounces Rotini
  • 2 1/2 cups no-chicken chicken broth
  • 1/2 cup Tofutti sour cream
  • 1 bunch brocoli (1 1/2 pounds), stems discarded & florets cut into 1-inch pieces
  • 1 cup jarred roasted red pepper, rinsed & sliced into strips
  • 1/4 cup nutritional yeast 

In a large skillet over medium heat, add 1 tablespoon olive oil.  Once the olive oil is shimmering, add the chicken pieces and season with salt and pepper. Cook until the chicken is just starting to browne, about 4 minutes. Transfer the chicken to a bowl and set aside.

Add the other tablespoon of olive oil to the skillet. Add the onion, oregano, red pepper flakes, and 1/2 a teaspoon salt. Cook until the onion is softened and just starting to brown, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds.

Add the rotini to the pan followed by the the chicken broth and sour cream. Give it a quick stir and cover, bringing to a boil, taking about 5 minutes.

 Reduce the heat to medium-low and add the broccoli and roasted red peppers. Cover and simmer, stirring occasionally, until the pasta starts to soften and broccoli turns bright green, about 8 minutes.

Add the chicken. Cover and continue to simmer until everything is hot, about 3 minutes longer.

Stir in the nutritional yeast and season with salt and pepper.  I served this with a piece of toasted bread.


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