Recipe of the Month,
May, 2013
May, 2013
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Garlic Parmesan Penne Pasta
1 Pound Penne Pasta
10 Cloves of garlic, sliced very thin
3 Tablespoons olive oil
2 Cups chicken or veggie broth
2 Cups fresh broccoli, cut into florets
1/2 Cup sun-dried tomatoes, sliced thin or chopped
2 Cups cooked chicken, diced into 1/2 inch chunks
2 Cups freshly grated parmesan cheese.
Salt & pepper to taste
Put a large pot of water on to boil and cook penne to
manufacturer's recommendations. While penne is cooking, sauté
garlic until translucent. Add broth and brocoli. Bring to a boil and
then turn broth down to a simmer. Cook broccoli until done, about
2 minutes. Add sun-dried tomatoes and chicken (if using) and cook
until just heated. Let broth remain on simmer until penne is cooked
to al-dente.
When pasta is done, strain but do not rinse. Place pasta in a large
bowl and then pour garlic broth over the pasta and toss. Then,
add parmesan cheese and toss again. Serve immediately.
1 Pound Penne Pasta
10 Cloves of garlic, sliced very thin
3 Tablespoons olive oil
2 Cups chicken or veggie broth
2 Cups fresh broccoli, cut into florets
1/2 Cup sun-dried tomatoes, sliced thin or chopped
2 Cups cooked chicken, diced into 1/2 inch chunks
2 Cups freshly grated parmesan cheese.
Salt & pepper to taste
Put a large pot of water on to boil and cook penne to
manufacturer's recommendations. While penne is cooking, sauté
garlic until translucent. Add broth and brocoli. Bring to a boil and
then turn broth down to a simmer. Cook broccoli until done, about
2 minutes. Add sun-dried tomatoes and chicken (if using) and cook
until just heated. Let broth remain on simmer until penne is cooked
to al-dente.
When pasta is done, strain but do not rinse. Place pasta in a large
bowl and then pour garlic broth over the pasta and toss. Then,
add parmesan cheese and toss again. Serve immediately.