Ingredients
Scale
- 1 lb (450g) Chicken breast or thighs, diced into bite-sized pieces
- 1 lb (450g) Dried pasta (Penne, Rotini, or Bowtie work best)
- 2 cups Broccoli florets (fresh or frozen)
- 3 tablespoons Olive oil or butter
- 4 cloves Garlic, minced
- 1/2 teaspoon Red pepper flakes (optional)
- 1/2 cup Grated Parmesan cheese (optional)
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. About 3 minutes before the pasta is finished, add the broccoli florets directly into the boiling water with the pasta. This blanches the broccoli to a perfect tender-crisp texture. Before draining, carefully scoop out about 1/2 cup of the starchy pasta water and set it aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet in a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Add the minced garlic and red pepper flakes during the last minute of cooking, stirring constantly so the garlic doesn’t burn.
- Reduce the skillet heat to low. Add the drained pasta and broccoli into the skillet with the chicken. Pour in the reserved pasta water and the remaining tablespoon of olive oil or butter. Toss everything together vigorously; the starchy water and oil will create a light sauce that coats every piece of pasta. Sprinkle in the Parmesan cheese if using, and give it one final toss before serving hot.
- Cook Time: 25 minutes