70% less sat fat • 33% less fat than the original recipe.
Prep Time:10 min
Start to Finish:30 min
makes:6 Servings
8 ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)
3 cups Fresh Broccoli, cut into florets OR use frozen broccoli instead of fresh.
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 teaspoon adobo seasoning
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup light mayonnaise
1/8 teaspoon black pepper
2 tablespoons shaved Parmesan cheese
1. In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
2. Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
3. Add chicken to drained pasta and broccoli in Dutch oven. Stir in mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
4. To serve, sprinkle with Parmesan cheese.
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