What's Cookin' ??

So, I guess we'll stick with food this week. I'm kind of liking weekly themed posting (must be the teacher in me). Tonight for dinner I prepared roasted chicken and broccoli with farfalle/bow tie pasta (cute, cute). Those who know me well enough know my overall dislike for pasta (sorry, pasta people out there). I don't know what it is, I've just never been a fan of it. I've always been more of a meat and potato kind of girl (thanks to my mom, she makes THE BEST mashed potatoes you would ever want to eat). This pasta dish seems to be the only pasta I can eat and actually enjoy! And not for nothin'...it's a skinny girl recipe...even better, huh!? I mixed together two recipes (Chicken Piccata/Roasted Broccoli w Garlic/Oil) to come up with this tasty dish. Perfect for the start of a busy work week! Enjoy.

Ingredients

• 8 oz high fiber or low carb pasta
• 3 Chicken Breasts, cut into chunks
• 1 1/2 lbs broccoli florets
• 6-8 cloves garlic, smashed
• 2 tbsp extra virgin olive oil
• kosher salt and fresh pepper
• 1/4 cup fresh grated Pecorino Romano
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 1/4 cup dry white wine
• 1/2 cup fat free chicken broth

Preheat oven to 450° (hotness, I know). In a baking dish combine broccoli, chicken, olive oil, garlic, salt and pepper. Roast broccoli and chicken about 25-35 minutes, tossing half way, until both are browned and tender.

Meanwhile, boil salted water in a large pot. Cook pasta according to package directions for al dente.

For the sauce, prepare a saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth, the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves. Mix together the broccoli, chicken and pasta. Pour the sauce over bowl of pasta and mix well. Serve with a slice of lemon, a sprinkling of fresh parsley and a glass of Perrier sparkling water and you are good to go!