Light mayonnaise makes an easy sauce for the chicken and pasta. It also helps keep the fat and calories down in this recipe.
In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking. Drain well. Return to hot pan.
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 and cook for 30 seconds. Add chicken; cook for 3 to 4 minutes or until chicken is lightly brown and cooked through, stirring occasionally.
Add chicken to drained pasta and broccoli in Dutch oven. Stir in the mayonnaise and pepper. Cook over low heat until heated through, stirring occasionally.
To serve, top with shredded Parmesan cheese.
Tip: Look for this seasoning blend at a market that specializes in Hispanic foods.
2 1/2 lean protein, 2 starch, 1 fat, 1/2 vegetables
The mayo made it sweet. I should have used a cream soup base instead. I will not make it again with mayo.