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Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
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. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Drain through a colander and set aside.
Pat the chicken pieces dry with paper towels and season with 1 tsp salt. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden and the pieces release easily from the pan. Flip and cook for another 3–4 minutes until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer. Transfer to a plate.
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