Try it with asparagus for a summertime dish!
Ingredients
| 2 8-oz. packages of Ancient Harvest Quinoa Rotelle pasta | 5 Tbsp. olive oil |
| 2 boneless skinless chicken breast halves, cubed | 2 cloves garlic, thinly sliced |
| 1 onion, finely chopped | Salt and freshly ground black pepper |
| ½ c. chicken broth | 1 bunch broccoli, florets divided |
| ½ c. Parmesan cheese, grated |
Preparation
1. Bring large pot of water to boil. Add pasta; cook till al dente, 8 to 10 minutes. Drain; set aside.
2. Warm 3 tablespoons oil in skillet over medium-high heat. Sauté chicken, garlic and onion; season with salt and pepper. Cook till chicken is cooked through and browned, about 5 minutes. Drain on paper towels.
3. Pour broth into skillet. Stir in broccoli and season with salt and pepper. Cover and steam till broccoli is just tender, about 5 to 10 minutes. Return chicken to skillet and warm through.
4. Stir mixture into pasta. Drizzle with 2 tablespoons olive oil; stir; sprinkle with Parmesan.
Serves 4
Read the inspiring story of how Keren came up with this recipe and watch Keren give gluten-free tips!
