Whole Wheat Penne with Chicken and Broccoli for a Crowd

Once a month, my ROLAND ROCKSTAR team of Beachbody Coaches meets for dinner, and to discuss upcoming events, challenges, goals, etc. This week, we decided that it would be best to have dinner at my home, so that we could comfortably talk about business building, take notes, and bring along our laptops. Typically, clean eating dinners are not an issue for me---but, with this large group of girls, I need something that is not only CLEAN--but, simple to prepare for a large crowd. Further, when dealing with a group, it's important to choose a dish that is pretty universal when it comes to individual tastes, allergies, and special diets. I thought this one would be a safe bet! Check it out! 

Whole Wheat Penne with Chicken and Broccoli

Ingredients:

Yield: 12-14 Servings

1/4 cup extra virgin olive oil

1 large onion, chopped

6 cloves garlic, finely chopped

2 lbs. Organic chicken breasts, cut into 1" cubes

10 cups broccoli florets

2 boxes whole wheat penne pasta

1/2 tsp. Kosher salt

3 Tbsp. Grated parmesan cheese

Salt and pepper, to taste

Preparation:

Bring a large pot of water to a rolling boil.

Meanwhile, heat the olive oil in a large saucepan, over medium heat. Add the onion and garlic and cook, stirring, until translucent. Be careful no tot let the onion brown. Add the chicken and cook, until it is no longer pink throughout. Remove from heat and set aside.

Once the water boils, add the broccoli and cook until just firm and brightened. Using a slotted spoon, transfer the broccoli to the saucepan with the chicken mixture. Cook until the broccoli is soft, but not mushy.

Return the large pot of water to a boil and cook pasta, according to package directions. Drain the pasta, reserving 1-2 cups of pasta water. Add the pasta, water, and salt to the broccoli mixture and toss to mix. Add the cheese and mix again. Serve immediately, with additional seasonings, if needed.

Serving Size: 2 Cups