3 boneless, skinless chicken breasts
1 can chicken broth
1 T kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
14 oz. small brocoli florets
12 oz. spinach fusilli pasta (hard to find... I use vegetable spiral pasta)
3 T extra-virgin olive oil
1/4 tsp chile flakes
2 C grape tomatoes, halved
2 T unsalted butter
1/2 C grated Pecorino Romano, plus more to pass (also hard to find... I use parmesan if necessary)
Freshly ground black pepper
1. In a small saucepan with tight-fitting lid, combine chicken, broth, 1 tsp salt, smashed garlic and parsley. Bring just to a boil, remove from heat and set aside, covered, until just cooked through - about 15 minutes.
2. While chicken is finishing, bring a large pot of cold water to a boil over high heat then salt generously. Add the brocoli and cook until crisp-tender, about 2 minutes.
3. While waiting on the water to boil, remove the chicken and strain the broth. Reserve the broth. Pull the chicken into strips and put in large serving bowl with about 1/4 of the broth.
4. When brocoli is done, transfer with a slotted spoon into the serving bowl and cover to keep hot.
5. Return water to a boil and add pasta, stirring occasionally, until al dente, about 8 minutes.
6. While pasta cooks, combine the minced garlic, oil and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.
7. Add tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 C broth, 2 tsp salt and stir in the butter and 1/3 C pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer and remove from heat.
8. Drain pasta, transfer to serving bowl and toss with remaining 1/4 C pecorino. Pour the sauce, chicken and brocoli over the pasta, season with pepper and toss to combine. Note: if there's not quite enough sauce, add a little more broth.)
Also, whatever broth is leftover is great for use in other recipes! I put mine in the freezer for future use.
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