Our kids are sort of their mother’s daughter. They do weird things like gobble up broccoli (well, weird for a lot of kids, as I understand it). So, this one was made with them in mind. And of course, we call our youngest the “breaditarian,” so anything with carbs is a big hit with her. I think this one’s going to be a kid favorite.
Broccoli Chicken Skillet Pasta
Adapted from Broccoli Chicken Skillet Pasta.
- 4 cups chicken substitute, cubed (I used 1 bag Quorn chicken tenders)
- olive oil
- 1 medium red onion, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 3 garlic cloves, minced
- 8 ounces (2.5 cups) small pasta (I used penne)
- 2 1/2 cups vegetable broth
- 1/2 cup milk
- 1 broccoli crown, cut into 1 inch pieces
- 1 roasted red pepper, rinsed and chopped (I roasted a sliced red pepper for about 30 minutes at 400 with olive oil and salt, you could also use about 1 cup jarred)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice (optional)
Add olive oil to a warm skillet, and add onion, red pepper flakes, oregano and 1/2 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 15 seconds.
Reduce the heat to medium-low and stir in the broccoli, chicken and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
Stir in the parmesan and lemon juice (if using). Season with salt and pepper to taste.
Pretty darn good. I love the red peppers and broccoli. This could, surprisingly in spite of the red pepper flakes, use a bit more pepping up. It was good, but not a knockout. As expected, the kids liked it. But I think Bug prefers her broccoli raw. She ate this, but didn’t devour it like she does raw broccoli.