4 (4 oz.)boneless, skinless chicken breast halves, cut into 1-inch pieces
Shredded Parmesan, as desired
salt and pepper to taste
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In a large pot or Dutch oven, cook pasta according to package directions until they are several minutes shy of al dente (about 7 minutes for most wheat pastas). Drain, but reserve 1/4 cup of the pasta water. Return paste to pot and cover to keep warm. In a medium bowl, whisk together eggs and pasta sauce. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onions and broccoli. Cook 2-3 minutes, stirring occasionally. Add chicken pieces and season with salt and pepper to taste. cook until chicken is cooked through, about 5-7 minutes.
Return pasta pot to stovetop over low heat. Add chicken mixture to warm pasta and lightly toss with tongs. Slowly add pasta sauce mixture, a little at a time, tossing pasta frequently to prevent eggs from scrambling. Cook for 4-6 minutes, or until sauce is cooked through and thickened. Add reserved hot pasta water if needed to thin sauce to desired consistency. Add cheese and cook for another minute, stirring frequently. Season with salt and pepper to taste. Serve immediately.