Chicken & Broccoli Recipe
grilled chicken, sautéed broccoli, fresh garlic and evoo tossed with penne pasta and parmesan cheese
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Ingredients
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Pasta & Protein
Vegetables & Aromatics
Sauce & Finish
Method
Pasta & Protein
- 1
Boil pasta
Bring a large pot of salted water to a rolling boil (about 4–6 teaspoons salt per gallon). Add 12 oz penne and cook until al dente according to package instructions, usually 10–11 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
Prepare chicken
While the water heats, pat 1 lb chicken breasts dry and season both sides with 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub with 1 tbsp EVOO.
- 3
Grill or pan-sear chicken
Heat a grill pan or outdoor grill over medium-high heat until hot. Grill chicken 5–7 minutes per side (depending on thickness) until an internal temperature of 165°F (74°C) is reached and juices run clear. Alternatively, heat a 1 tbsp neutral oil in a skillet over medium-high and sear 5–7 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.
Vegetables & Aromatics
- 4
Blanch broccoli (optional for brighter color)
If you prefer tender-crisp, blanch 4 cups broccoli florets in the boiling pasta water for 1 minute, then transfer to an ice bath to stop cooking. Drain and set aside. (If you prefer to sauté from raw, skip blanching.)
- 5
Sauté broccoli and garlic
In a large sauté pan or skillet, heat 2 tbsp EVOO over medium heat. Add blanched or raw broccoli florets and sauté 3–5 minutes until bright green and beginning to brown at the tips. Add 4 minced garlic cloves and 1 tsp red pepper flakes; sauté another 30–60 seconds until fragrant but not burned. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If the pan looks dry, add 1–2 tbsp reserved pasta water to loosen.
Sauce & Finish
- 6
Combine pasta, chicken and broccoli
Return the drained penne to the large pot or add it directly to the skillet with the broccoli over low heat. Add the sliced grilled chicken. Pour in up to 1/2–3/4 cup of the reserved pasta water (start with 1/2 cup) and 2 tbsp EVOO for a light sauce. Toss gently to combine and warm through for 1–2 minutes.
- 7
Finish with cheese and seasonings
Remove from heat and sprinkle in 3 oz freshly grated Parmesan cheese while tossing so it melts into the sauce. If desired, add 1 tsp lemon zest and 1 tbsp lemon juice to brighten. Adjust consistency with more reserved pasta water if needed until a glossy coating forms. Taste and adjust salt and pepper as needed.
- 8
Garnish and serve
Transfer to a serving bowl or plates, drizzle with a little extra EVOO if desired, and garnish with 2 tbsp chopped fresh parsley and additional grated Parmesan. Serve immediately.