Chicken and Broccoli Pasta Toss Recipe

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One of the advantages of using a slow cooker is that you can make a big batch of something and have leftovers. Instead of serving the exact same thing two days in a row, it’s easy to repurpose yesterday’s leftovers to make today’s new and exciting dinner recipe. Pasta dishes are great for repurposing chicken recipes. The next time you make Lemon Basil Chicken , try using leftovers to create one of the best chicken pasta recipes out there. This chicken broccoli pasta dish doesn’t recycle flavor, though; it tastes completely unique!

Chicken and Broccoli Pasta Toss Recipe

Chicken and Broccoli Pasta Toss Recipe

Servings: 8 servings | Serving Size: 1-3/4 cups | Calories: 463 | Total Fat: 16 g | Saturated Fat: 4 g | Trans Fat: 0g | Cholesterol: 70 mg | Sodium: 432 mg | Carbohydrates: 54 g | Dietary Fiber: 10 g | Sugars: 2 g | Protein: 28 g | SmartPoints (Freestyle): 11 |


  • 12 ounces whole wheat rotini or penne pasta
  • 12 ounces broccoli florets, fresh or frozen
  • 4 reserved Lemon Chicken Thighs, any skin removed, chopped
  • 1/2 cup chicken broth (fat free, low sodium)
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated fresh Parmesan cheese
  • 1/2 cup walnuts, toasted


  1. Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking.
  2. Drain; return pasta and broccoli to pot.
  3. Stir in chicken, broth, oil, garlic, salt and pepper.
  4. Cook over medium heat 5 minutes, tossing frequently until heated through.
  5. Top with cheese and nuts.

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6 Comments on "Chicken and Broccoli Pasta Toss Recipe"

  1. eva  August 23, 2013

    can i use chicken breast instead of thighs?

    • 3V_Admin  August 25, 2013

      Eva, Sure!

  2. Jody  March 23, 2016

    Is this 4 servings?? Also his many calories/serving? I made this last night – it was wonderful!!!

    • Gale Compton  March 23, 2016

      Jody, We’re updating the recipe and should have this info by tomorrow. 🙂

  3. Kristen  April 8, 2016

    Love this recipe! Nutritional info please!!!


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