Ingredients
Scale
- 1 lb (450g) Chicken breast, cut into bite-sized pieces
- 1 lb (450g) Short pasta (Penne, Rotini, or Bowtie)
- 12 oz (340g) Frozen broccoli florets
- 4 cloves Garlic, minced
- 3 tbsp Olive oil or vegetable oil
- 1/2 tsp 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 your pasta and cook according to the package instructions. About 3 minutes before the pasta is finished, toss the frozen broccoli florets directly into the same pot. This blanches the broccoli and saves you from using an extra pan. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and broccoli and set them aside.
- While the pasta boils, heat two tablespoons of oil in a large skillet over medium-high heat. Season your chicken pieces 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. Lower the heat to medium and add the minced garlic and red pepper flakes. Sauté for 1 minute until the garlic is fragrant but not burnt.
- Add the drained pasta and broccoli into the skillet with the chicken. Pour in the remaining tablespoon of oil and the reserved pasta water. Toss everything together vigorously over medium heat. The pasta water and oil will create a light, silky sauce that coats every piece of pasta. Stir in the Parmesan cheese if you are using it, adjust the seasoning with extra salt or pepper, and serve immediately.
- Cook Time: 30 minutes