Toss your taste buds with some delicious chicken pasta for all the paste lovers !


12 ounces skinless, boneless chicken breast halves

6 ounces dried multigrain or whole grain penne pasta

1 tablespoon olive oil or canola oil

4 cloves garlic, minced

1/4 teaspoon crushed red pepper

2 cups broccoli florets

1 14 1/2 – ounce can diced tomatoes with green pepper, celery, and onions, undrained

1 tablespoon snipped fresh basil or oregano

Parmesan cheese


Cut chicken into bite-size strips; set aside. Cook pasta according to package directions. Drain.

Meanwhile, in a large nonstick skillet heat oil over medium-high heat. Add garlic and crushed red pepper; cook and stir for 30 seconds.

Add broccoli; cook and stir for 3 minutes more. Remove broccoli from skillet.

Add chicken to the hot skillet; cook and stir for 3 to 4 minutes or until no longer pink. Return broccoli to the skillet. Add undrained tomatoes and drained pasta.

Cook, stirring occasionally, until heated through.

To serve, divide pasta mixture among four shallow bowls.

Sprinkle with basil and, if desired, Parmesan cheese. Makes 6 (1-1/3 cups each) servings