Try it with asparagus for a summertime dish!
|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|
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.