Ingredients
Sundried Tomato & Broccoli Pasta
2 tbsp. salted butter 4 boneless, skinless chicken breasts, cut into 1” pieces 1 cup sundried tomatoes 1 small yellow onion, peeled and quartered 8 garlic cloves, peeled 1½ cups chicken stock 1¼ cup heavy cream, divided
1 tsp. kosher salt 5 cups wide or curly egg noodles 12-oz. bag frozen broccoli florets ½ cup chopped fresh parsley
Directions 1. In the Universal 7.4 Qt. Stockpot, melt butter over medium-high heat. Add chicken, cook until browned on one side, about 2–3 minutes. 2. Meanwhile, in the base of the SuperSonic Chopper Extra , with blade attachment, combine sundried tomatoes, onion and garlic. Cover and pull chord until well minced. Add mixture to pan with chicken and stir to combine. Cook, stirring occasionally, 1 minute. 3. Stir in chicken stock, 1 cup of the heavy cream, salt and egg noodles. Cover and bring to a boil. Reduce to a simmer, cook 6 minutes. 4. Stir in broccoli, cover and cook an additional 7–10 minutes or until noodles are desired doneness. Remove from heat, stir in remaining cream, and top with parsley. Serve warm.
49
