This is a sponsored post written by me on behalf of Pompeian. As usual, all opinions expressed on InTheKitchenWithKP.com are mine alone.
When it comes to pasta for dinner we are a house divided. However, my husband’s love of tomato sauce is not my own. I prefer multiple flavors and textures when I eat pasta. When I am craving hearty comfort food I satisfy everyone by making this delicious Garlic and Olive Oil Chicken Broccoli Pasta.
I cook with olive oil often. I love to watch the gorgeous golden caramelization develop as the diced chicken sautés in the pan. That, my friends, is a party bus headed to flavor town!
Pompeian Extra Virgin Olive Oil provides such a rich layer of flavor to this dish. The robust taste pairs with the fresh grated Parmigiano Reggiano cheese to take this recipe from an average weekday dinner to a fight for the leftovers the next day for lunch dish. Pompeian Extra Virgin Olive Oil is also the first olive oil to attain the USDA Quality Monitored seal, perfect as a base for dressings, salads, vinaigrettes or as a table condiment for dipping bread.
Right now Pompeian is sharing a fun holiday label maker on their Facebook page for fans consumers to create their own personalized Pompeian bottles. Creating a gift basket with the non perishable ingredients of my Garlic and Olive Oil Chicken Broccoli Pasta or your own favorite pasta recipe is a great idea for gifting to friends and family for the holiday. Add extra flair to your basket by including a bottle of olive oil with a custom recipe label, complete with ingredient list and family photo. Your design will be sent to you via .pdf file and is easily printed from your home computer/printer. The label will fit perfectly on a 24 ounce bottle of any variety of Pompeian Olive Oil.
Worried you don’t have a favorite recipe handy? Don’t stress. Head over to Pompeian.com for a great selection of recipes for everything from appetizers to desserts. Or use mine. I am totally willing to share this tasty dish with y’all.
- 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
- Bring a large pot of cold water (5-6 cups) to a boil over high heat
- Add rotini pasta to boiling water and cook, stirring occasionally until al dente, about 8-10 minutes.
- While pasta cooks, heat 1 Tablespoon of olive oil over medium heat in a large sauté pan.
- Add diced chicken to sauté pan and cook thoroughly 8-10 minutes.
- Remove cooked chicken from sauté pan and set aside.
- Place the sauté pan back over medium heat and add oil and garlic. Saute until garlic is golden and fragrant (1-2 minutes).
- Drain pasta but reserve 2 Tablespoons of the pasta water. Set aside pasta and reserved water.
- Add basil, parsley, salt, red pepper flakes and reserved pasta water to simmering garlic and olive oil. Stir and cook another 1-2 minutes.
- 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.
- When everything is thoroughly mixed, remove pan from heat and divide into servings.
- Top each serving with fresh grated Parmigiano-Reggiano.
What olive oil recipe would you want on your custom printed label to gift to friends around the holidays?
This is a sponsored post written by me on behalf of Pompeian.