Spaghetii Aglio E Olio with Chicken and Broccoli

  • 1 pound of Spaghetti (although we used Fettuccine because that’s all we had on hand)
  • 2 boneless, skinless chicken breasts
  • 2 large heads of Broccoli, cut into
  • ½ cup olive oil
  • 4 cloves minced garlic
  • ¼ cooking water
  • 1 cup flour
  • 1 tsp. black pepper
  • 1 tsp crushed red pepper flakes
  • Parmesan cheese
  1. In a bowl, mix together flour and a generous portion of black pepper
  2. Dredge cut up chicken pieces in flour and pepper mixture.
  3. Melt a tablespoon of butter with a tablespoon of olive oil in a large skillet
  4. Add chicken
  5. Meanwhile, blanch broccoli in salted boiling water for 5 minutes. Save this water, you will use it for boiling the pasta.
  6. When broccoli is done, remove from boiling water
  7. Remove the stems and chop the stems, keep the heads of the broccoli whole.
  8. Add pasta (we used linguine but generally prefer angel hair)
  9. In the skillet, once chicken is cooked through, add the sliced onion and cook until soft.
  10. Add 1/2 cup of olive oil and garlic to the chicken mixture
  11. Toss chopped broccoli stems and heads into the oil and garlic mixture.
  12. Simmer while pasta cooks. Add 3/4 cup of pasta water if needed to make more of a sauce.
  13. Add red pepper flakes if you want to add heat to the dish
  14. Drain the pasta and add to the skillet with broccoli and chicken mixture.
  15. Toss with grated Parmesan or Romano cheese.

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