Creamy Chicken Broccoli Linguine

Last week I worked 6 days straight, which is 6 more than I'm used to working. It was fun to be back, but I have to admit, I really slacked when it came to cooking. Being home every day allows me to spend time browsing blogs and recipe sites for meal ideas. I'm also able to leisurely make complicated dishes if I feel like it. But last week, I just wasn't up to it. We had really simple meals, leftovers and take out. You'd think I would've been dying to get back into the kitchen this week, but I wasn't feeling inspired. Adding to that, we had friends in town to spend time with. Shortly before dinner time the other night, it occured to me I was going to have to figure out something for for us to eat. I was definitely limited with what I had on hand, as grocery shopping is another duty I've slacked on. I had some broccoli to use up and chicken in the freezer, and this meal just came together when I discovered I didn't have many pasta options.

This is perhaps not the most impressive meal ever , but it was a great way for me to ease back into the kitchen (even if it was the only night this week I did.) I wanted to put it on my blog because it shows how you can make a delicious dinner last minute, just by using what you have on hand, and without using something like jarred alfredo sauce. It also is a very adaptable recipe- you could add extra vegetables (mushrooms would be delicious in this,) change the pasta to whatever you have, or even top it with leftover chicken or turkey or without meat at all. I grilled my chicken, but feel free to cook it however you prefer.

One of my favorite parts of this recipe was something new I tried on a whim. Typically I always steam my broccoli, but I just wasn't feeling up to dirtying up another pot. I decided to chop it up into small pieces and saute it in the same pan I was making my sauce in. This worked wonderfully! I have a bad habit of forgetting about my broccoli when I've got several things going on in the kitchen and I had served it a great many times rather mushy. I'm not opposed to softer veggies, but Sage prefers his on the crisper side and my broccoli mush has become a joke between us. But with this method, it resulted in perfectly tender-crisp broccoli, and with one less pan to wash!

2 breasts chicken
sea salt and fresh ground pepper
2 tbsp lite butter
1/2 small onion, finely chopped
3 cloves, garlic, minced
1/2 of a large head of broccoli (or use an entire one if you have it and love broccoli,) cut into small florets (about 2 cups)
1/2 (13.5) box of linguine or pasta or your choice
3/4 cup chicken broth
3 tbsp lite cream cheese
1/4 cup grated parmesan, plus extra for serving

Pound chicken breasts to an even 1/2 inch thickness. Season with salt and pepper. Set aside until ready to grill or cook as desired. Cook pasta, according box. Drain and set aside.

Heat skillet over medium heat and add butter. When melted, add onion and garlic, cook for 2 minutes, add broccoli and cook for another 3 minutes. Add broth, cream cheese and parmesan to pan, stirring frequently to blend melting cream cheese. Cook for about 7-8 more minutes, or until broccoli is to desired doneness. Season with salt and pepper.

Meanwhile, grill chicken. Slice or chop.

Add drained pasta to pan with broccoli. Toss to coat in sauce. Serve topped with chicken and extra parmesan.