Vegan Ginger-Turmeric Chicken Pasta with Broccoli
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz pasta (penne or rigatoni)
- 1 tsp salt, plus more for pasta water
- 3 cups broccoli florets (about 1 medium head)
For the chicken
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
For the sauce
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
For serving
- ¼ cup fresh parsley, roughly chopped (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. In the last 3 minutes of cooking, add the broccoli florets directly to the pasta water. Drain through a colander and set aside.
- 2
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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