Recipe Adapted From:
Better Homes & Gardens Magazine, August 2011
2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 Tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp. salt (optional)
Crushed red pepper (optional)
1- 1/4 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth
1. In large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.
2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender. Makes 4 servings.
Notes & Tips:
I had to change this recipe a little bit to fit the Porter Household tastes...mainly my pregnancy food aversions, haha. #1, I did not use any of the pearl onions, I substituted mushrooms. And #2, If someone could please tell me where in Kansas I can find "broccolini" I'd LOVE to know...so I just used plain old American broccoli. We did use red cherry tomatoes because again, we don't get that fancy food here, only red tomatoes for us.
Total Fat (g)6
Saturated Fat (g)1,
Total Sugar (g)5,