This comforting Chicken & Broccoli with Linguine is a perfect weeknight dinner that balances hearty protein with fresh vegetables. The dish features boneless chicken breast cubes sautéed until golden, then combined with crisp broccoli, zucchini, and sun-dried tomatoes in a luscious, creamy sauce infused with garlic and oregano. The richness of the heavy cream is brightened by a splash of dry vermouth and a hint of heat from red pepper flakes. Served over al dente linguine and topped with Parmesan cheese, this meal offers a satisfying texture and robust flavor profile. ItâÂÂs an easy, family-friendly option that feels indulgent yet comes together quickly, making it ideal for busy evenings when you crave something warm and substantial without spending hours in the kitchen.
Chicken & Broccoli With Linguine
Description
This comforting Chicken & Broccoli with Linguine is a perfect weeknight dinner that balances hearty protein with fresh vegetables. The dish features boneless chicken breast cubes saut&# 195;©ed until golden, then combined with crisp broccoli, zucchini, and sun-dried tomatoes in a luscious, creamy sauce infused with garlic and oregano. The richness of the heavy cream is brightened by a splash of dry vermouth and a hint of heat from red pepper flakes. Served over al dente linguine and topped with Parmesan cheese, this meal offers a satisfying texture and robust flavor profile. ItâÂÂs an easy, family-friendly option that feels indulgent yet comes together quickly, making it ideal for busy evenings when you crave something warm and substantial without spending hours in the kitchen.Ingredients
Directions
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Cut chicken breast halves into 1-inch cubes.
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Sprinkle chicken cubes with freshly ground black pepper.
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Soak sun-dried tomatoes in hot water for 10 minutes, then drain.
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Heat 1 tablespoon olive oil in a large, heavy non-stick skillet over medium-high heat.
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Sauté chicken until no longer pink, about 5 minutes.
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Remove chicken from the pan and set aside.
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Add remaining 1/2 tablespoon olive oil to the skillet.
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Stir in chopped onion and sauté until softened but not browned, about 2 minutes.
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Stir in minced garlic, sliced zucchini, and broccoli florets.
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Add 3/4 cup chicken broth, cover, and simmer for 3-5 minutes until broccoli is crisp-tender.
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In a small bowl, combine oregano and cornstarch with remaining 3/4 cup chicken broth until smooth.
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Pour the broth mixture into the skillet with the vegetables.
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Return chicken to the pan and add hot red pepper flakes.
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Cook over brisk heat until the sauce is slightly thickened and bubbly.
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Heat heavy cream in the microwave for 30 seconds.
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Stir the heated cream into the pan.
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Season to taste with salt and pepper.
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Serve immediately over cooked linguine topped with Parmesan cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 49.7kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
