Broccoli Pasta with Chicken
A delightful combination of tender chicken, vibrant broccoli, and hearty pasta, enveloped in a light sauce, making it a nutritious and satisfying meal.
Ingredients
Main Ingredients
- 8 ounces pasta (spaghetti, penne, or your choice) Choose based on personal preference.
- 1 pound boneless, skinless chicken breast, diced Substitute with turkey or lean pork if desired.
- 2 cups broccoli florets Fresh or frozen can be used.
- 3 tablespoons olive oil For sautéing.
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional) Adjust based on heat preference.
- to taste Salt and pepper For seasoning.
- to taste Freshly grated Parmesan cheese For serving.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions until al dente. Drain and set aside.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook for about 5-7 minutes, until browned and cooked through.
- Add the minced garlic to the skillet with the chicken, stirring frequently for about a minute until fragrant. If using red pepper flakes, add them now.
Cooking the Broccoli
- Add the broccoli florets to the skillet. Pour in about ¼ cup of water, cover the skillet, and let the broccoli steam for 4-5 minutes until tender but still bright green.
Tossing the Ingredients
- In a large mixing bowl, combine the drained pasta, sautéed chicken, and broccoli. Toss gently to mix. Add more olive oil or lemon juice if desired.
- Serve warm topped with freshly grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat with a splash of water or broth to avoid sticking.