Delicious Pasta with Broccoli and Chicken

Hi guys, I’m Laura Batali and I’m in this episode. I’m going to show you how to make a really delicious pasta with broccoli and chicken and a big ofta. It’s delicious.

Why You’ll Love This

It’s a take on what my aunt, my demi mama, loves to make. She was here in the past spring and she made this pasta dish with regard to and spinach a lot, which is basically the exact same recipe I’m showing you with the exception of I swap the spinach for broccoli and I added some sauteed chicken just to add some protein and bulk it up a little bit. We have loved it. My sister loves it. It’s one of our favorite things now, so I’m thrilled to share it with you. This is very fast. It’s very fast by the time it takes for the pasta to cook, everything else will be done at the same time.

Ingredients

• Your pasta choice (rigatone)
• Broccoli florets, chopped nice and fine
• Good olive oil, extra virgin (about three tablespoons)
• Chopped or diced or minced chicken (chicken breast)
• Any garlic and herbs seasoning that you like or any all-purpose seasoning of your choice
• Fresh garlic
• Ricotta
• Lemon
• Parmigiano
• Salt
• Starchy cooking water (from pasta)
• Freshly ground black pepper

Instructions

1. You’ve got a large pot with boiling water to it.
2. Add your pasta choice.
3. Add some broccoli florets.
4. To a large skillet, something that’s big enough to hold everything in, add some good olive oil, extra virgin.
5. Add some chopped or diced or minced chicken.
6. Season it with any garlic and herbs seasoning that you like or any all-purpose seasoning of your choice.
7. Let the chicken cook gently.
8. Chop up some fresh garlic.
9. Grate in some garlic.
10. Add a little salt.
11. Give it a good stir.
12. Take the broccoli and pasta a couple minutes shy of being ready for the cooked.
13. Add it right into the skillet with the chicken.
14. Add a little bit, a starchy cooking water to lift any bits at the bottom.
15. Do a little lemon zest at this point.
16. Let everything cook together for about a minute.
17. Stir in the ricotta, Parmigiano.
18. Turn it off.
19. Add lots of freshly ground black pepper.

Cooking Tips

If you like your broccoli, crisp tender, wait a little, wait a few minutes and then add it in. Chicken breast really needs fat. When you grate it as you know, it becomes much, much stronger and I like garlic, of course, but oh, that’s a whole big giant piece. I like it all, big like that, but you also have to be careful that you don’t burn it. Also, if you’ve noticed, when my poultry is cooked, I always switch to a clean wooden spoon or a clean utensil because I don’t want to mix raw with cooked and then it’s, you know, you know how I am. That’s just the way that I am, I should say. If you do, you can add the broccoli in the last couple of minutes of the pasta cooking, but that’s not the vibe. You can skip lemon zest if you want to. Now if you wanted to, you could certainly leave the ricotta out, but it’s just so delicious. It gets everything to be really creamy, and meld everything together, and I just love it.

Serving Suggestions

I love the addition of the chicken, just because it kind of makes it into one really easy pasta dish that is also filled with protein, and I don’t have to worry so much about having to make some on the side, because some things just don’t feel like it, but we all know that protein does keep you full.

That is done, it’s easy, what was that, I don’t know, 15, 20 minutes, if that, and it’s a divine. That is done. I hope it would be just my time with me, and I will see you next time, bye.