Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Divan




Source of Recipe


ivillage






Recipe Introduction


A satisfying one-dish meal, this updated version of this classic rests on a bed of bow-tie pasta and features boneless chicken breasts and fresh broccoli.





List of Ingredients



• 1 bunch fresh broccoli, about 1 lb
  
• 1 lb skinless, boneless chicken breasts
  
• 1/4 tsp ground black pepper
  
• 1/2 one-pound package farfelle or bow-tie pasta
  
• 3 T butter
  
• 1can reduced-sodium chicken broth, 14 1/2 oz
  
• 1/4 cup unsifted all-purpose flour
  
• 1/2 cup half-and-half
  
• 1/2 cup grated Parmesan cheese
  
• 1/8 tsp ground nutmeg
  






Instructions



1. With paring knife, cut a thin slice off the bottom of each broccoli stalk to remove the dried end. Remove any leaves and, from cut end, pull thick, fibrous skin upward toward flowerets to remove. Cut broccoli crosswise into 3" lengths. Split broccoli flowerets and stalks lengthwise into thinner pieces if stalks are thicker than 1/2". Place stalks and flowerets in separate piles.
   
2. In 8 quart saucepan, heat 3 quarts water to boiling over high heat. Meanwhile, cut chicken breasts horizontally to split them into cutlets. Between 2 sheets of waxed paper, with meat mallet or back of a chef's knife, pound cutlets to a uniform 1/4" thickness. Remove top sheet of paper. Sprinkle cutlets with pepper.
   
3. Add pasta to boiling water and cook until firm but tender -- about 10 minutes. Meanwhile, grease a 13x9-inch oval baking dish. With slotted spoon, transfer cooked pasta to greased baking sheet. Toss pasta with 1 T butter and set aside. Add broccoli stalks to boiling water used for cooking pasta; cook 3 minutes. Add broccoli flowerets and cook 1 minute longer. Drain broccoli in colander and rinse with cold water. Arrange broccoli flowerets around edge of dish and place stalks on pasta in center.
   
4. In large skillet, melt remaining 2 T butter over medium-high heat. Add half of chicken cutlets and brown well on both sides -- about 2 minutes per side. As chicken browns, place on broccoli in center of dish.
   
5. Heat broiler. Pour broth into skillet and heat to boiling, stirring to loosen browned bits. In cup, combine flour and half-and-half until smooth. Stir flour mixture into chicken broth and heat to boiling, stirring constantly, until thickened. Stir 1/4 cup cheese and the nutmeg into thickened broth, or sauce. Spoon sauce over chicken and broccoli. Sprinkle with remaining cheese. Cover rim of baking dish with strips of aluminum foil to protect it from the heat.
   
6. Broil chicken and broccoli 4" from heat source until top is lightly browned -- about 3 minutes. Remove foil before serving.
   






Final Comments


Servings: 4