This pasta dish has long been a part of my weeknight rotation. I generally either use a rotisserie chicken or bake the chicken ahead of time to help the meal come together quickly. Add a side salad or some French bread and you’re set! It also keeps well throughout the week for a grab-and-go lunch.
Chicken and Broccoli Pasta
- 8 oz. whole wheat angel hair pasta
- 3-4 c. broccoli florets
- 12 – 16 oz. cooked chicken (depending on how much you like chicken)
- 1/4 c. olive oil
- 2-3 cloves fresh garlic, minced (trust me, it isn’t the same if you use the bottled garlic)
- 1/2 – 1 t. crushed red pepper flakes
- salt and pepper, to taste
Bring a large pot of water to a boil. While you are waiting, cut a head or two or broccoli into florets (or use the pre-cut broccoli – I do that sometimes) and reheat chicken. Then, prepare the “sauce”.
For the “sauce” (because it really isn’t sauce), heat garlic and olive oil in a small skillet. When garlic begins to “speak” (as Rachael Ray calls it, meaning it just starts to sizzle), turn off heat and move skillet to a different (cold) burner. Add crushed red pepper and let the flavors meld. Do not turn burner back on.
When water is boiling, add pasta and cook according to package directions. With about 3-4 minutes left in the cook time, add broccoli to the pot and cover. Drain pasta and broccoli and then return to pot. Add chicken, olive oil mixture, and salt and pepper to taste. Garnish with a little shredded Parmesan cheese and enjoy!
*You may want to play around with garlic, red pepper, and olive oil amounts to your taste.