Chicken and broccoli tossed with pasta in a light Parmesan cream sauce.
KBy kympro
Servings
4
12 oz Penne pasta
2 pieces Boneless skinless chicken breasts
1 piece Broccoli head
2 tbsp Extra virgin olive oil
3 clove Garlic
0.25 cup Dry white wine
0.5 cup Low-sodium chicken stock
0.5 cup Heavy cream
0.75 cup Parmigiano-Reggiano, finely grated
0.5 piece Lemon
2 tsp Salt
0.5 tsp Black pepper
0.25 tsp Red pepper flakes
0.25 cup Fresh basil (garnish)
Calories
565 kcal
Protein
40g
Carbs
25g
Fat
34g
Fiber
4g
Sugar
4g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Cut the broccoli into small florets, mince the garlic, and slice the chicken breasts into bite-sized pieces. Season the chicken with half the salt and the black pepper. Bring a large pot of water to a boil and salt it generously with the remaining salt.
2. Cook the penne in the boiling water until 1-2 minutes shy of the package time, adding the broccoli florets for the final 2 minutes. Reserve 1 cup of starchy pasta water, then drain without rinsing.
12 oz Penne pasta,
1 piece Broccoli head
Chicken and Sauce
3. Heat the extra virgin olive oil in a large deep skillet over medium-high heat. Sear the chicken in a single layer for 5-6 minutes, turning once, until golden and cooked through at 74°C (165°F). Transfer to a plate.
4. Reduce the heat to medium and add the garlic and red pepper flakes to the same skillet. Stir for 30 seconds until fragrant, then pour in the white wine and scrape up the browned bits. Simmer for 2 minutes until reduced by half.
3 clove Garlic,
0.2 cup Dry white wine,
0.2 tsp Red pepper flakes
5. Add the chicken stock and heavy cream and simmer gently for 3-4 minutes until slightly thickened. Lower the heat and stir in the Parmigiano-Reggiano until melted and smooth.
0.5 cup Low-sodium chicken stock,
0.5 cup Heavy cream,
0.8 cup Parmigiano-Reggiano, finely grated
Toss and Serve
6. Add the drained pasta, broccoli, and chicken to the skillet. Toss over medium heat for 1-2 minutes, adding splashes of reserved pasta water until the sauce lightly coats the pasta without pooling.
7. Remove from the heat and squeeze in the lemon juice to brighten the sauce. Taste and adjust seasoning, then tear the basil over the top and serve immediately.
0.5 piece Lemon,
0.2 cup Fresh basil (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
