10 Nov
Ingredients
12 ounces Golden Grain® Penne
2 tablespoons salt
1 pound broccoli florets, coarsely chopped
1 pound boneless, skinless, chicken breast cubed
1/4 cup olive oil
5 cloves of chopped garlic, or 5 tsp minced garlic
Salt & crushed red pepper flakes to taste
1/2 cup Parmesan cheese
Directions
1In a large pot, bring six quarts of water with two tablespoons of salt added, to a boil. Add pasta and broccoli and cook for 10-12 minutes, until pasta is al dente. Before draining, reserve two cups of pasta cooking water. Drain well and set aside.
2While pasta is cooking, heat olive oil in a skillet over medium heat. Cook chicken, garlic, and red pepper flakes until chicken is cooked through.
3In a large bowl, combine cooked pasta and broccoli with chicken and garlic, adding some of the reserved pasta water until desired consistency is reached. Sprinkle with Parmesan cheese and serve immediately.
Cook’s Tip
Use leftover rotisserie chicken to make it even easier. Heat the chicken in the skillet with the garlic over low heat to avoid burning the garlic or drying out the chicken.
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