Spinach Fettuccine With Chicken And Broccoli - cooking recipe

Ingredients

1 bunch broccoli, cleaned and chopped
6 ounces spinach fettuccine
4 teaspoons olive oil
4 ounces boneless skinless chicken breasts
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 onion, thinly sliced and separated into rings
4 garlic cloves, minced
2 tablespoons grated parmesan cheese
1/4 teaspoon fresh ground pepper
1/4 cup chopped fresh basil (or 1/2 T. dried basil)

Preparation

In a large pot of boiling water, cook the broccoli for 2 minutes. With a slotted spoon, transfer to a bowl. In the boiling water, cook the fettuccine according to package directions; drain.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil. Add the chicken, salt, oregano, and red pepper and saute until cooked through, 4-5 minutes on each side. Transfer to a bowl.
In the skillet, heat the remaining 2 teaspoons of oil; saute the onion and garlic until tender, 3-4 minutes. Stir in the broccoli; cook, stirring frequently, until tender, 4-5 minutes.
Add the fettuccine and chicken back to the skillet, then sprinkle with the cheese, black pepper and basil.