Some days, finding dinner means scrounging in the cupboards and fridge to make something that hopefully tastes good. I really like to take my time cooking and enjoy the process, but, today wasn’t one of those days. It was hammertime.
Pasta is easy enough to make, and a simple way to incorporate veggies. Broccoli, check. I had an open bottle of white wine from the weekend, which I knew would pair well with a cream sauce. Campbell’s Cream of Chicken soup had me at hello and the rest is history.
Fusilli Pasta with Chicken and Broccoli in a White Wine Sauce
- 4 chicken breasts, cut lengthwise
- 400g fusilli pasta
- 2 cups broccoli, chopped
- 1 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cup dry white wine, such as sauvignon blanc or a pinot grigio
- 1 can low fat cream of chicken soup
- 1 lemon
- Step 1 Fill a large pot 1/2 full with water, turn to high heat and bring to a boil. While you are waiting for the water to boil, pre-heat your oven to 425°F and halve your chicken breasts lengthwise.
- Step 2 Add the pasta to the pot and cook for about 15 minutes or until al dente. Season chicken with a little S+P and place in the oven for about 20-25 min.
- Step 3 In a pan, melt the butter on med-hi heat and saute onions until translucent. Add garlic. Cook a couple minutes longer, or until fragrant.
- Step 4 Pour in wine and bring to a boil. Turn heat down to low and simmer for about 5 minutes, or until half the wine is gone.
- Step 5 Add the soup. Fill that same can with water and add to the pan. Stir until well blended.
- Step 6 Check pasta. When the pasta is close to being done, add in the broccoli. Boil for 3-5 minutes until cooked through. Drain.
- Step 7 The chicken at this point should be done. Remove from oven and chop into bite-size pieces. Add chicken to the pasta and broccoli. Pour in the wine sauce and add a few slices of lemon. Stir.
- Step 8 Top off the pasta with some shredded parmesan.