Pasta with Chicken & Broccoli

This is the dinner you make when the fridge is mostly empty but you still want something better than buttered noodles. Strips of chicken breast cook fast in a screaming-hot skillet with garlic and red pepper flakes, then broccoli florets go in just long enough to turn vivid green without losing crunch. A splash of white wine and chicken broth deglazes the pan and pulls all those browned bits into a glossy sauce.

The trick is timing. Don’t overcook the chicken. Pull it off when it just turns opaque because it’ll keep cooking once the broccoli and liquid go in. And cook the bow-tie pasta until just shy of al dente, since it’ll finish in the skillet during the final toss and drink up sauce as it sits.

Kitchen Tips

• Keep the garlic from burning. The recipe is right to warn you. Burned garlic turns acrid and ruins the whole pan.
• Reserve a half cup of pasta water before draining. If the sauce tightens up, a splash loosens it and the starch helps everything cling to the farfalle.
• Use a dry white you would actually drink. Pinot grigio or sauvignon blanc work well. Skip cooking wine, which is loaded with salt.
• Grate the Parmesan fresh at the table. Pre-shredded cheese is coated with anti-caking starch that turns gritty.

Variations

• Add halved cherry tomatoes during the last minute for a brighter, more summery version.
• Swap broccoli for asparagus tips in spring.
• Stir in a handful of toasted pine nuts and torn fresh basil at the end for a pesto-leaning finish.