I found this in Amber’s Kitchen blog and just had to try it! Unfortunately, Hubs and I were a little disappointed. For all the wonderful ingredients in this dish, it wasn’t all that flavorful. I did make a change, though. Instead of garlic powder and onion powder, I sauteed some real onion and extra garlic cloves I had in the house. I figured … if the powder is good, the real thing will be better, right? Maybe not. Oh well. Better luck next time.
1 1/2C Chicken Broth
1t. Lime Juice
1 1/2T corn starch
3 cloves Garlic, minced
1/4t Black Pepper
1/8t Cayenne Pepper
1/4t Garlic Powder
1/4t Onion Powder
1/4t Dried Thyme
1/2t Dried Parsley
2 Boneless Chicken Breasts (skinless is best – cut into bite size pieces)
Few drizzles of olive oil
1lb. Pasta – whatever you have laying around is fine – I used cavatappi
2C Broccoli Florets
Parmesan cheese for topping
Bring pot of water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water and drain.
Mix together all the sauce ingredients (chicken broth through parsley) and set aside.
Meanwhile, heat butter and olive oil in saucepan over medium heat. Add bite size chicken pieces into heated pan. Cook chicken until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened.
Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with Parmesan cheese if desired and serve.