Red Meat Allergy Friendly Basil-Parsley Chicken Pasta with Broccoli
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Learn more →Ingredients
4 servings
- 12 oz pasta (penne or rigatoni)
- 1 tsp salt, plus more for pasta water
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tbsp olive oil, divided
- 4 cups broccoli florets (about 1 medium head)
- 4 cloves garlic, thinly sliced
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- ½ cup fresh basil leaves, roughly torn
- ½ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- 2 oz fresh ricotta, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander and set aside.
- 2
While the pasta cooks, pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4 minutes, until the undersides are golden and release easily from the pan. Flip and continue cooking for 3–4 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
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