*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I agree that this recipe needed something. I prepared it by browning the chicken then added the onions and lots of garlic cooked it until the onions were soft then added the brocolli and 1/2 cup of chicken broth. (The chicken broth helps take away the natural bitterness of the brocolli). I then added a 24 oz. can of crushed tomatoes basil oregano parmesan cheese and a cup of dry red wine. I then let it simmer for 30 minutes and tossed with rigatoni. Turned out very well and I would definitely make it again!
I used chicken broth to cook the chicken onion and garlic in and skipped the cheese so it was very low-fat. I also added more onion and garlic and a heaping teaspoon of both oregano flakes and basil flakes. My husband and I both thought it was terrific!
Very good! I added extra garlic (5 cloves) one large onion a tsp of oregano and some canned mild green chilies (drained). I also added a fresh yellow pepper from the garden which added a nice flavor. I didn't have fresh broccoli but the frozen worked great. This recipe is not for people who like thick tomato sauces but the end result is a very flavorful fresh-tasting dish.
Pretty good! I took the advice of others and added more chicken more garlic and more onion. I also let it simmer for 20 minutes or so. One thing I did wrong...I added the broccoli too early and it lost it's pretty color. Next time (and there WILL be a next time) I'll wait until I'm almost ready to serve in order to not overcook the broccoli.
This is the first dish that i made with my boyfriend. We loved it the first time and then on the second time we made it we decided to add seasoned diced tomatoes from DelMonte. We used a full can of green chiles and only half a can of Basil Oregano and Garlic it gave the dish that extra kick that it needed.
My Boyfriend and I enjoyed this! Instead of regular penne pasta I used whole wheat penne. In addition I used scallions instead of regular onions and I added a chicken boullion and minced garlic........ This dish was very tasty and definitely NOT bland. To begin I cut the peices into 1 inch peices as the directions stated BUT I seasoned the peices of chicken with a little goya adobo a little garlic salt and paprika. In addition the chicken boulion that I added gave the sauce a great flavor!
I think this recipe is falling into the "bland" abyss because there is no binding agent to help create a "cohesiveness" amongst all the ingredients. The sauce noodles and chicken all slide around together but never create a "dish". Healthy doesn't have to mean taste-free. I would make a pesto from almonds (Or purchased lol) and add that right after cooking but while hot. You don't need to add a ton like a sauce just enough to boost flavor and make the ingredients "marry". You'd be boosting the protein adding a "good" fat and better nutrients as well. Secondly I would add grated carrots to the mix. The carrots will add a pleasant sweet to compliment the savory. Carrots also help to cut the acidity of the tomatoes. It's a good basic foundation it just needs some personality. Don't give up on it yet:)