Skinny Creamy Pasta with Spicy Chicken, Broccoli, and Basil
A delicious light and creamy pasta perfect when you have some leftover chicken to use up
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces dried pasta
- 3 cups broccoli florets
- 1 cup chicken broth
- 1 cup 2% evaporated milk
- 2 large garlic cloves (minced)
- 1-1/2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup Parmesan cheese (plus more for sprinkling)
- 2 cups shredded cooked chicken breast
- 1/2 cup drained canned petite diced tomatoes
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon crushed red pepper flakes
- Salt and Pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package instructions, until al-dente. Add the broccoli during the last 5 minutes of cooking time. Before draining the pasta, reserve 1 cup of the cooking water.
- 2
While the water is coming to a boil and the pasta is cooking, prepare the sauce. To speed up the process, place the broth, milk, and garlic in a 1-quart glass measuring cup or small microwave-safe bowl and heat until steamy, 3 to 4 minutes, then let stand for a couple of minutes.
- 3
Place the butter in a large sauce pan over low heat. When the butter melts, whisk in the flour, then the hot broth mixture, whisking constantly until the sauce thickens, 1 to 2 minutes.
- 4
Stir in the Parmesan.
- 5
Add the shredded chicken, tomatoes, basil and crushed red pepper flakes and stir.
- 6
Add salt and pepper to taste and then simmer, stirring occasionally, for 5 minutes.
- 7
Add the drained pasta back to the pasta pot and pour over the cream sauce and enough of the reserved pasta cooking water to coat and moisten the pasta. Toss and serve immediately with a light sprinkling of additional grated Parmesan, if desired