Broccoli, Chicken and Feta Pasta with Parmesan Croutons
- 1 pound boneless chicken breasts (or a rotisserie chicken, meat removed and cut into bite-size pieces)
- 1/2 baguette or Italian bread, cubed (about 3 cups)
- 1/3 cup olive oil, divided
- 1/4 cup grated Parmesan, plus more for serving
- coarse salt and fresh black pepper
- 12 ounces medium pasta shells
- 1 bunch fresh broccoli, cut into small florets, stalks removed
- 2 cloves garlic, thinly sliced
- 3/4 cup feta cheese, crumbled
- 1 teaspoon grated lemon zest, just the yellow part not the white pith
- Produce
- Broccoli, fresh (1 bunch)
- Garlic (2 cloves)
- Lemon, zest (1 teaspoon)
- Meat
- Chicken breasts, boneless (1 pound)
- Cooking & Baking
- Olive oil (1/3 cup)
- Salt and fresh black pepper, coarse (1)
- Pasta & Grains
- Pasta shells, medium (12 ounces)
- Bread & Baked Goods
- Baguette or italian bread, cubed (about 3 cups) (1/2)
- Dairy
- Feta cheese (3/4 cup)
- Parmesan, grated (1/4 cup)
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Published September 18, 2012 (5 months ago).
79 people saved this recipe.
