Easy Penne with Garlic Chicken and Broccoli
Tender chunks of chicken are seared and simmered with broccoli in a delicious garlic sauce, tossed with al dente pasta, and finished with grated cheese and fresh parsley in my Easy Garlic Chicken and Broccoli Pasta.
Servings: 4
Ingredients
- 1 pound penne pasta can sub ziti or rigatoni
- 1 1/2 pounds chicken cutlets cut into 1/2x2" strips
- salt and pepper to taste
- 4 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 10 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes optional
- 2 crowns broccoli broken into small bite size florets
- 1 cup dry white wine
- 2 cups low-sodium chicken stock
- 1/4 cup minced Italian flat-leaf parsley
- 2 cups reserved pasta water will most likley not need all of it.
Instructions
- Bring a large pot of salt water to boil.
- Pat the chicken pieces dry then season with salt and pepper.
- Heat a heavy pan to medium-high heat. Add 3 tablespoons of oil and once shimmering, add the chicken and 1 tablespoon of butter. Cook until golden brown on all sides (about 5 minutes total). Work in batches to not overcrowd the pan. Remove the chicken to a plate and tent with foil to keep warm.
- In the same pan, turn the heat to medium and add the the remaining oil and butter and garlic. Once the garlic turns golden add the red pepper flakes and cook for another 30 seconds. Add the broccoli florets and saute for 3 minutes.
- At this time cook the pasta to 1 minute less than al dente.
- Add the wine and stock to the pan and turn the heat to high. Cook until the sauce reduces by half.
- Turn the heat to medium, return the chicken and any accumulated juices to the pan. Add the pasta along with a 1/2 cup of the reserved pasta water and continue to cook until the pasta reaches al dente. Taste test and season with more salt and pepper if required. Remove the pan from the heat and mix in the parsley. If the sauce is too dry, add a few ounces of pasta water and mix again. Serve with grated parmesan on pecorino cheese. Enjoy!
Notes
- Do not crowd chicken. Crowding the pan will prevent the chicken from browning and will instead steam. Work in batches if needed.
- Broccoli. 2 crowns of broccoli equal about 1 pound. You can also use a whole head of broccoli.
- Pasta. Any substantial pasta can be subbed for the penne. You can also sub in a whole wheat or protein pasta to make the dish healthier.
- Additions. This dish is great with the addition of a 1/2 cup of sliced sundried tomatoes or a 1/4 cup of chopped cherry peppers. The sundried tomatoes add a nice tangy flavor and color pop. The cherry peppers add heat and a vinegar flavor.
- Leftovers. Garlic chicken broccoli penne can be saved for up to 3 days in the fridge and can be reheated on the stovetop or in the microwave.
Nutrition
Calories: 909kcal | Carbohydrates: 91.3g | Protein: 54.1g | Fat: 32.8g | Saturated Fat: 9.7g | Cholesterol: 141mg | Sodium: 195mg | Fiber: 7g | Sugar: 6.2g | Calcium: 67mg | Iron: 3mg
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