Cavatelli Marco Polo Recipe
Chicken, Sun-dried Tomatoes, Broccoli, Garlic And Oil Broth
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Broth
Method
Preparation
- 1
Cook the Cavatelli
Bring a large pot of salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- 2
Prepare the Broccoli
In the same pot of boiling water, blanch the broccoli florets for about 3 minutes until bright green and slightly tender. Drain and set aside with the cavatelli.
Cooking the Chicken and Broth
- 3
Sauté the Chicken
In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breast. Season with salt and black pepper, and sauté for about 5-7 minutes until the chicken is cooked through and golden brown.
- 4
Add Garlic and Sun-dried Tomatoes
Add the minced garlic and chopped sun-dried tomatoes to the skillet with the chicken. Sauté for an additional 2-3 minutes until the garlic is fragrant.
- 5
Combine Ingredients
Pour in the chicken broth and bring the mixture to a simmer. Add the cooked cavatelli and blanched broccoli to the skillet, stirring gently to combine. Allow to simmer for another 2-3 minutes, letting the flavors meld together.
- 6
Finish with Parmesan
Remove from heat and sprinkle the grated Parmesan cheese over the top, stirring to combine. Adjust seasoning with additional salt and pepper, if desired.
