Thursday, November 20, 2008

Pasta with Chicken and Broccoli and A Happy 30th Bday to Steve!

Image Hosted by

I've been so busy this past week with Steve's birthday that I haven't had a chance to post but I have been taking pictures. Let me start by wishing my other half, Steve, a very Happy Birthday! I love you! XOXOXOX

Image Hosted by

Now about the food. While visiting with Steve's parents this past weekend I noticed a cookbook on the bookshelf that I have never seen before. It's called "Eat Right, East Well - The Italian Way" by Edward Giobbi and Richard Wolff, M.D. There are a ton of wonderful recipes in this book and I look forward to trying more. I made very slight variations to the recipe because I wanted to use what I had on hand but nothing that really would compromise the end result. This recipe can be found on page 138-139 of the cookbook.

Pasta with Chicken Breasts

Serves 6-8


1 whole chicken breast, cut into strips about 1/2 inches wide and 3 inches long
1 teaspoon minced garlic
1 tablespoon soy sauce
Freshly ground black pepper to taste
Juice of 1/2 lemon
3 tablespoons olive oil
Salt to taste
3 medium potatoes, peeled and cut into bite-sized pieces
1 pound tubular pasta, such as ziti, rigatoni, or penne
6 cups broccoli cut into bite sized pieces
3 tablespoons pesto (page 426)


Marinate cut-up chicken breasts with garlic, soy sauce, pepper and lemon juice for several hours.

Heat the oil in a saucepan. Remove chicken from marinade and cook for several minutes over high heat. Add marinade and cook, tossing, for 10 seconds or more. turn off heat and set aside.

Bring a large pot of water to a rolling boil and add salt and potatoes. When water returns to a boil, add pasta. Stir, cook about 4 minutes, then add broccoli and cook until pasta is done al dente. Drain. Reserve some of the water - 1/2 to 3/4 cup - and mix with the pesto until it has a thin saucelike consistency. Add to pasta and vegetables in a large serving bowl. Add chicken and juices and toss.

Pesto - page 426


5 tablespoons good olive oil
1 cup walnut meats
4 cups tightly packed fresh basil
3 tablespoons chopped Italian parsley
salt and freshly ground black pepper to taste


Place all of the ingredients in a food processor and blend. Put in a jar, add 1/2 inch oil on top of pesto , and refrigerate. It will last all winter.

My changes were simple. I did NOT use this recipe for pesto. I included it here because it is a part of the recipe and I want you to have the option. I have my own recipe for Pesto but I didn't follow that either because I didn't have a lot of basil. So I basically just added the basil I did have (less than a cup), 1/4 cup parsley, 1 clove garlic, 1/4 cup pine nuts, 1/4 cup romano cheese, 1/2 tsp salt and extra virgin olive oil. I used my normal recipe as a guide and used less since I didn't have a lot of basil. It worked and it was delicious. So don't be afraid to make this if you don't have pesto or don't have all the ingredients for pesto.

When I cooked the broccoli it broke down a lot, almost to the consistency of the broccoli in a broccoli soup, so to me this was almost like a broccoli pesto. I loved that and I think that's the way it's supposed to be but then again there was no picture so I don't know for sure. Either way, I liked this dish the way it came out and I would definitely make it again.

Image Hosted by


Bob said...

Mmmm, I love chicken, broccoli and pasta. I will have to try this, I usually do it with a white sauce.

Spryte said...

That sounds so good!

#1SAHM said...

I just turned 30 on the 12th! Happy b-day to your hubby!

Aggie said...

I love broccoli in my pasta, this looks wonderful! Hope it was a great birthday!

Lucy..♥ said...

Pasta with vegetables is one of my favorites and this would make to my table, yum!!!!!!

Pat @ Mille Fiori Favoriti said...

Belated Happy Birthday Steve!

I love pesto, and make it from my summer basil and freeze it for use all winter.

Sounds like an interesting cookbook -- I'll have to look for it in the library.

Michele said...

Hahaha Laura P - Good thing Steve doesn't read the comments, he might have a panic attack! LOL We're not married but we've been together for three years.

Aggie - He had a great birthday and we're still celebrating, lucky guy! :-)

Pat - Thank you. I wish i would have done that. Anytime I made pesto we ate it that day. I did make it one time and froze it but it's gone already! Can you tell we like pesto?

Bob - I'd love to try your white sauce recipe!

Thanks Sprtye and Lucy!!!

vanillasugarblog said...

Awww Happy Birthday Steve.
I love lots of cheese and broccoli in my pasta.
Did you make a cake for Steve? We need pics my dear! ha ha

Michele said...

Dawn I have tons of pics on facebook! Are you on it?

Proud Italian Cook said...

Michele, What a nice big smile your Steve has, it must be from all that good cookin you do!
Pasta with broccoli and chicken is always a favorite here.

Unknown said...

This looks really good!! Something quick and easy and tastey to make during the work week. I'm going to have to put this on the menu for next week :)