Cavatelli and Broccoli with Chicken

Sandra McGrath


This is a quick dish that is a convienent " meal in a casserole"... which I love!Funny thing is, the picture on the bag of frozen pasta looks like the dish has sauteed pignoli nuts and for years I've made it that way.However,I have since realized that it was sauteed garlic! I now make it with chicken, olives and broccoli without the expensive pignoli nuts but I must say it would add a unique touch !

pinch tips: Perfect Pasta Every Time





15 Min


15 Min


Stove Top


13 oz. bags of frozen cavatelli
14 oz. bags of frozen broccoli florets
1-2 lb
chicken breast filets, boneless and skinless
1 can(s)
6 oz., black olives, small
1 Tbsp
italian seasoning
1 Tbsp
crushed red pepper flakes
1/2 c
olive oil
6 clove
garlic, coarsley chopped
4 Tbsp
parmesan cheese
salt to taste

Directions Step-By-Step

Bring salted water to a boil in a stockpot.Place cavatelli in boiling water for about 5-7 minutes, (after 5 minutes, I add the frozen broccoli to the water and continue for two more minutes, or, you can blanch the broccoli for five minutes beforehand, drain and set aside.)You could also used a head of fresh broccoli florets for this dish if you like instead of frozen and do the same for the cooking method.Drain and place in a large serving bowl.
Meantime,season the chicken with italian seasoning and saute with garlic in a pan until cooked. cut the chicken into smaller pieces and add to the pasta and brocoli along with the olives, crushed red pepper, olive oil and salt to taste. Toss and serve with parmesan cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian