I took a recipe from the BH&G cookbook & modified it a bit to suit our tastes, so the recipe you'll see is the recipe with my twist. I would also make some changes next time, like maybe using a bag of stir fry veggies instead of broccoli, just to add some different flavors.
1 pound boneless skinless chicken, diced
3 cups broccoli (fresh or frozen)
8 oz cooked penne pasta
Southwest seasoning to taste (1-2 tbsp)
2 tbsp olive oil
1 tbsp minced garlic
1/4 c. chicken broth
1/4 c. light mayo or miracle whip
Grated parmesan, to taste
Black pepper, to taste
1. In a skillet, heat olive oil. Add chicken, southwest seasoning, and garlic. Cook several minutes until chicken is cooked through.
2. Meanwhile, cook penne.
3. Once chicken is cooked, add broccoli and chicken broth to the skillet & cover, cooking about 5 minutes, or until broccoli is tender.
4. Add chicken & broccoli mixture to pasta & stir in mayo or miracle whip & pepper until all contents are lightly coated, then top with parmesan.
A note about the miracle whip/mayo. I was skeptical... it sounded gross. But really it's so little compared to the big pot of food, you don't taste it, it just gives it a more moist texture. I also added a little onion powder & seasoned salt to my individual bowl, to suit my tastes. Made a huge pot--6 servings.