Chicken and Broccoli-Parmesan Pasta

Ingredients

8	ounces dried pasta (any type of small pasta such as Elbow)
3	cups Broccoli, cut into florets (I used a frozen that was defrosted)
1	pound skinless, boneless chicken breast, cut into bite-size pieces
1	teaspoon adobo seasoning
2	tablespoons olive oil
1	clove garlic, minced
1/4	cup sour cream
1/8	teaspoon black pepper
2	tablespoons Parmesan cheese

Directions

	In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking. Drain well. Return to hot Dutch oven.
	Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat. In a large skillet heat oil over medium-high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally.
	Add chicken to drained pasta and broccoli in Dutch oven. Stir in sour cream and pepper. Cook over low heat until heated through, stirring occasionally.
	To serve, sprinkle with Parmesan cheese.

If you wish to see the video I attempted to make with this dinner you will find it here.