Indulge in this incredibly comforting and satisfying dish, perfect for a quick weeknight dinner or a cozy weekend meal! Featuring tender halal chicken, vibrant broccoli, and a hint of sweet roasted red pepper all coated in a rich, velvety tomato-cream sauce, this recipe is a true crowd-pleaser that comes together with delightful ease.
📜 Ingredients
1 tablespoon olive oil
1.5 pounds halal boneless, skinless chicken breast, cut into 1-inch cubes
1 teaspoon salt, divided
0.5 teaspoon black pepper, divided
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 red bell pepper, diced (or use pre-roasted red pepper from a jar, drained and diced)
2 cups fresh broccoli florets
1 (14.5 ounce) can crushed tomatoes (or 3 tablespoons tomato paste for a richer flavor)
1 cup halal chicken broth
1 cup heavy cream
1 teaspoon dried Italian seasoning
0.5 teaspoon paprika
Pinch of red pepper flakes (optional, for a kick)
12 ounces penne pasta
Fresh parsley, chopped, for garnish (optional)
Grated Parmesan cheese (optional, use vegetarian rennet if preferred)
📝 Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken cubes with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Add chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add diced onion to the skillet and sauté until softened, about 3-4 minutes. Add minced garlic, diced red bell pepper, and broccoli florets. Cook for another 3-5 minutes, stirring occasionally, until vegetables are slightly tender-crisp.
- Stir in crushed tomatoes (or tomato paste), halal chicken broth, heavy cream, Italian seasoning, paprika, and remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper (and red pepper flakes if using). Bring the sauce to a gentle simmer, stirring occasionally.
- Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta. Toss everything together until the pasta and chicken are well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
💡 Chef's Tips
- Veggie Swap: Feel free to substitute or add other quick-cooking vegetables like spinach, mushrooms, or peas. Add spinach in the last minute of cooking to wilt, or mushrooms/peas with the bell pepper.
- Make it Lighter: For a lighter sauce, you can use half-and-half instead of heavy cream, or a mix of light cream and a splash more chicken broth. Ensure it doesn't curdle by adding it slowly and not boiling vigorously.
