Name: Chicken breast and broccoli pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 oz rotini pasta; 6 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp olive oil; 2 cloves garlic, minced; 2 1/2 tsp grated parmesan cheese; 3/4 tsp salt; 1/2 tsp black pepper; 4 1/4 cups water; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and half the salt. Bring to a boil over high heat, which takes about 10 minutes. Add the pasta and cook for 6 minutes. Add the broccoli florets to the pasta water and cook for 3 minutes more until the pasta is al dente and the broccoli is tender. Drain the pot, reserving a splash of the cooking water.
While the water comes to a boil, season the chicken slices with the remaining salt and black pepper. Heat a skillet over medium-high heat with the olive oil. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 2 to 3 minutes more. Done when opaque in the center, 165°F.
Lower the skillet heat to medium. Add the garlic and red pepper flakes and cook for 1 minute until fragrant. Add the cooked pasta, broccoli, and the reserved splash of pasta water. Toss everything together to coat and heat through.
Remove the skillet from the heat. Sprinkle the parmesan over the pasta and toss until the cheese is just melted. Plate the pasta immediately.

Nutrition

Ingredients

Instructions

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