Garlic and Olive Oil Chicken Broccoli Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 16 oz boneless skinless chicken breast, chopped into bite sized cubes
  • 1 16 oz box of rotini pasta
  • ½ cup extra-virgin olive oil, plus 1 Tablespoon for sautéing chicken
  • 3-4 garlic cloves, minced
  • 2 teaspoons of dried basil
  • 2 teaspoons of dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 2 Tablespoons reserved cooking water from pasta
  • 3 Cups steamed broccoli florets
Instructions
  1. Bring a large pot of cold water (5-6 cups) to a boil over high heat
  2. Add rotini pasta to boiling water and cook, stirring occasionally until al dente, about 8-10 minutes.
  3. While pasta cooks, heat 1 Tablespoon of olive oil over medium heat in a large sauté pan.
  4. Add diced chicken to sauté pan and cook thoroughly 8-10 minutes.
  5. Remove cooked chicken from sauté pan and set aside.
  6. Place the sauté pan back over medium heat and add oil and garlic. Saute until garlic is golden and fragrant (1-2 minutes).
  7. Drain pasta but reserve 2 Tablespoons of the pasta water. Set aside pasta and reserved water.
  8. Add basil, parsley, salt, red pepper flakes and reserved pasta water to simmering garlic and olive oil. Stir and cook another 1-2 minutes.
  9. Add drained pasta, steamed broccoli and cooked chicken back into sauté pan with olive oil mixture and toss carefully to coat all ingredients evenly. If you feel your sauté pan is too small to toss the ingredients easily, you can transfer everything back into you pasta pot for more room. I do this so I don’t end up with half my ingredients all over the stove while stirring.
  10. When everything is thoroughly mixed, remove pan from heat and divide into servings.
  11. Top each serving with fresh grated Parmigiano-Reggiano.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/garlic-and-olive-oil-chicken-broccoli-pasta