Chicken and Broccoli Pasta Toss Recipe
A simple, hearty pasta toss with chicken, tender broccoli, Parmesan, and toasted walnuts.
Equipment
- Large Pot
- Colander
- large spoon or tongs
Ingredients
- 12 ounces whole wheat rotini or penne pasta
- 12 ounces broccoli florets fresh or frozen
- 4 reserved lemon chicken thighs skin removed, chopped
- 1/2 cup chicken broth fat-free, low sodium
- 1 tablespoon extra virgin olive oil
- 1 clove garlic thinly sliced
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese fresh, grated
- 1/2 cup walnuts toasted
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions; add the broccoli florets during the last 2 minutes of cooking.
- Drain the pasta and broccoli in a colander and return them to the pot.
- Add the chopped reserved lemon chicken thighs, chicken broth, olive oil, sliced garlic, salt, and black pepper to the pot with the pasta and broccoli.
- Cook over medium heat, stirring or tossing frequently for about 5 minutes, until everything is heated through and the garlic is fragrant.
- Remove from heat and stir in the grated Parmesan; sprinkle toasted walnuts over the top before serving.
Notes
- Use fresh-grated Parmesan for best flavor.
- Frozen broccoli works well—no need to thaw before adding to the pasta.
- Toast walnuts in a dry skillet over medium heat until fragrant.