Chicken, Broccoli, and Cherry Tomato Fusilli

Name: Chicken, Broccoli, and Cherry Tomato Fusilli
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 198 grams slightly heaping cups small broccoli florets (about; 2 Tbsps unsalted butter, diced; 710 milliliters chicken broth, homemade or low-sodium canned; 0 teaspoons chile flakes; 2 sprigs flat-leaf parsley; 340 grams spinach fusilli pasta (about 3/4 of a pound box); 6 cloves garlic, 2 smashed and 4 minced; 237 milliliters cherry or grape tomatoes, halved; 1 Tbsp kosher salt; 3 Tbsps extra-virgin olive oil; 118 milliliters grated Pecorino Romano, plus more to pass; 2 boneless, skinless chicken breast halves (each about 8 ounces)

You can never have too many main course recipes, so give Chicken, Broccoli, and Cherry Tomato Fusilli a try. This recipe makes 4 servings with 611 calories, 30g of protein, and 23g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have pecorino romano, spinach fusilli pasta, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes.

Ingredients you will need

Whole Chicken

Parsley

Garlic

Broth

Salt

Equipment you will use

Sauce Pan

Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.

Ingredients you will need

Broth

Whole Chicken

Equipment you will use

Bowl

Bring a large pot of cold water to a boil over high heat, then salt it generously.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the broccoli and cook until crisp-tender, about 2 minutes.

Ingredients you will need

Broccoli

Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.

Ingredients you will need

Broccoli

Fusilli

Water

Equipment you will use

Slotted Spoon

Bowl

While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes.

Ingredients you will need

Minced Garlic

Red Pepper Flakes

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute.

Ingredients you will need

Tomato

Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.

Ingredients you will need

Broccoli

Pecorino

Whole Chicken

Butter

Broth

Salt

Drain the pasta in a colander in the sink.

Ingredients you will need

Pasta

Equipment you will use

Colander

Transfer to a bowl and toss with the remaining 1/4 cup pecorino.

Ingredients you will need

Pecorino

Equipment you will use

Bowl

Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.)

Ingredients you will need

Pasta

Pepper