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Pasta with Chicken & Broccoli

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Submitted by zoedoggy

Pasta with chicken and broccoli tossed in a light garlic, white wine, and chicken broth pan sauce with red pepper flakes and Parmesan. One-skillet weeknight dinner ready in about 30 minutes.

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

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.

Ingredients

¼ 59
CUP ML OLIVE OIL
½ 226.8
POUND G CHICKEN BREAST
boneless, cut in 1/2 inch strips
1 1
PINCH PINCH RED PEPPER FLAKE *
½ 226.8
POUND G BOW-TIE PASTA (FARFALLE)
cooked
2 2
CLOVES EACH GARLIC
minced
1 ½ 355
1 5
TEASPOON ML BASIL
dried *
¼ 59
CUP ML WHITE WINE *
¾ 177
CUP ML CHICKEN BROTH
1
X PARMESAN CHEESE
grated, to taste *

Directions

In a large skillet, heat oil over medium heat.

Sauté garlic for about one minute, stirring constantly.

DO NOT BURN. Add the chicken and cook until well done.

Add the broccoli and cook until crisp but tender.

Add basil, red pepper, salt and pepper to taste, wine and chicken broth.

Cook for about 5 minutes. Add the cooked and drained pasta to the skillet and toss to combine.

Heat for 1 to 2 min.

Serve.

Top with grated Parmesan cheese if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 302 34% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 79mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 36g
Vitamin A 11% Vitamin C 29%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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