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Just one pan to cook a great dish!

It's a classic that is sure to please all who dig in - from kids coming home hungry from practice to you and your gal pals hanging out with a nice white wine. Enjoy the recipe below!


  • 1 pound boneless, skinless chicken breasts, cubed OR thinly sliced
  • 2 tablespoons Mazola® Corn Oil
  • 1 cup diced onion
  • 1 teaspoon Spice Islands® Italian Herb Seasoning
  • 1 teaspoon Spice Islands® Minced Garlic
  • 1/4 teaspoon Spice Islands® Medium Grind Black Pepper
  • 2 cans (14.5 ounces each) reduced sodium chicken broth
  • 8 ounces fettuccini OR penne pasta
  • 4 cups fresh OR frozen broccoli florets
  • 1/2 cup red bell pepper, julienned, optional
  • 4 ounces reduced fat cream cheese
  • 1/2 cup shredded Parmesan cheese



  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook chicken for 2 minutes or until lightly browned (chicken will not be fully cooked at this point). Transfer chicken to a plate and set aside.
  2. Add remaining 1 tablespoon oil to pan; stir in onions and cook for 2 minutes. Add garlic, Italian herb seasoning and black pepper. Stir in chicken broth; bring to a boil. Add pasta and stir gently. Reduce heat to medium and cover pan with lid. Cook for 7 to 8 minutes, stirring once. Add chicken, broccoli, red bell pepper (if desired) and cream cheese; stirring to combine. Reduce heat to low, cover and continue cooking for 5 to 7 minutes or until chicken is cooked through and vegetables are tender.
  3. Stir in Parmesan cheese until melted and sauce has thickened. Serve immediately.

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

This article is sponsored by Mazola®. 

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