Penne With Chicken & Broccoli

Ingredients

• 8 ounces penne pasta
• 4 cups fresh or frozen broccoli florets, cut into bite-size pieces
• 2 Tbsp. all-purpose flour
• 3 boneless, skinless chicken breasts (about 3/4 lb.), cut into strips
• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 2 cloves garlic, finely chopped
• 1/2 cup dry white wine or chicken broth
• 1 can (14 oz.) chicken broth
• 1/2 cup shredded Parmesan cheese

Directions

1. Cook penne according to package directions adding broccoli during last 2 minutes of cooking; drain and keep warm.
2. Meanwhile, combine flour and, if desired, ground black pepper. Dip chicken in flour mixture, coating well.
3. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch skillet over medium heat and cook chicken, stirring occasionally, 5 minutes. Stir in garlic and cook 30 seconds. Stir in wine, scraping up brown bits from bottom of skillet. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Stir in remaining 2 tablespoons Spread. Toss chicken mixture with hot penne and broccoli. Sprinkle with cheese.

• Cost per recipe*: $10.75.
  
  Cost per serving*: $2.69.
  
  *Based on average retail prices at national supermarkets.