CHEESEY CHICKEN and BROCCOLI PASTA

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Chicken and Broccoli Pasta

1 tbsp olive oil
1 lb chicken breasts boneless and skinless cut into small bite size pieces
½ tsp salt or to taste
½ tsp pepper or to taste
1 medium onion chopped
4 cloves garlic minced
8 oz pasta uncooked, such as penne, shells, rigatoni, etc.
1 cup chicken broth low sodium
2 cups milk
2 cup broccoli cut into small florets, 1 head of broccoli
¼ tsp nutmeg
2 cups cheddar cheese shredded
1 red bell pepper

1. Heat the olive oil in a large skillet. Add the chicken breasts to the skillet and season them with salt and pepper. Cook for about 5 minutes until the chicken is cooked through and starts to lightly brown.
2. Add the onions, garlic and cook for another 2 minutes until the onions softens a little bit.
3. Add the pasta, chicken broth, milk and bring to a boil. Turn the heat down to low, stir, cover the pot/skillet and simmer for 15 minutes, stirring occasionally, until the pasta cooks through.
4. Uncover the pot and stir in the broccoli and red pepper. Continue cooking for a couple more minutes until all the liquid evaporates. Stir in the nutmeg and cheddar cheese. Taste for seasoning and adjust with salt and pepper if needed.
5. Serve while warm.