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    mini penny

    Source of Recipe

    star, toh bb

    List of Ingredients


    2 Tbsp olive oil
    2 lbs boneless chicken breasts, cubed
    3 to 4 cups water (4 cups)
    1 cup milk (2 cups) PLUS 1/2 stick butter
    2 cups frozen broccoli 1 bag birds eye florets
    2 cups small penne' pasta 1 box barilla mini penne
    1 package Knorr's Four Cheese Pasta Sauce (dry powder) (2 pkgs)
    Salt, Pepper, Garlic Powder

    Brown chicken cubes in olive oil until no pink remains. Add 4 cups of water (may add more later if it looks like you need it) and milk. Bring to a simmering boil. Add pasta, bring back to a boil, and cook for 5 minutes, stirring occasionally. Add broccoli. Stir in well. Bring back to a gentle boil (adding another 1/2 to 1 cup water at this point if it looks like you need it, i.e. if the pasta is absorbing too much too cook the broccoli properly) and then add dry sauce mix, stirring it in well.. Cook for another 5 minutes, stirring frequently. Test pasta to desired doneness. Sauce will thicken as it cooks. Add salt, pepper, and garlic powder to taste

    ****brown chicken....add 4 cups water and bring to boil, add box of penne and cook till almost tender. Add broccoli and wait 2 minutes. I mix the 2 cups of milk with the 2 pkgs of sauce and pour in all mixed together. After the broccoli pour the milk mixture into the pan, and add the butter. cover and finish cooking. watch so it doesnt burn.





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