Broccoli Penne

Course : Chicken
Serves: 4
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1/4 cup oil -- divided
1/4 cup pine nuts -- (pignolia), or
1/4 cup coarsely chopped walnuts
10 ounces frozen chopped broccoli -- thawed and drained
2 cloves garlic -- minced
1/2 cup water
2 pieces chicken flavored bouillon cubes
1 dash ground red pepper
1 dash red pepper flakes -- as desired
8 ounces penne rigate -- ( 3 1/3 cups), cooked and drained
2 cups cooked chicken -- cut into chunks

Preparation / Directions:

In a large skillet heat 2 Tbsp oil over med-high heat. Add pine nuts; cook and stir 1 minute or until lightly browned. Remove nuts; set aside. Heat remaining 2 Tbsp oil in skillet. Add broccoli and garlic; stirring frequently, cook 3 minutes or until broccoli is tender. Add water, bouillon cubes and ground red pepper. Bring to a boil, stirring to dissolve bouillon cubes; simmer 1 minutes. Add pasta, chicken and pine nuts; toss to coat.


Nutritional Information:

519 Calories (kcal); 22g Total Fat; (38% calories from fat); 33g Protein; 47g Carbohydrate; 60mg Cholesterol; 76mg Sodium

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