| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 lb Skinless boneless chicken breasts or chicken tenderloins
- 35 grams garlic 1/2 chopped and half microplaned
- 1 lemon
- 1/4 cup white wine
- 1 bag spinach
- 1 box rigatoni
- 1/2 tsp crushed red pepper flakes
- 2 crowns broccoli
Ingredients
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Instructions
Prep!
- Cube up your chicken Cut broccoli into bite sized pieces Mince half of the garlic Half your lemon
Cook!
- Fill a pot with water and really salt that bad boy. Turn it on high and wait for it to boil before adding in your pasta
- Fill another pot 1/4 of the way with water and add your chopped broccoli. Cover with lid and turn it on high. Once boiling, cook for 3-5 minutes until just tender with a slight crisp. Shock it in some cold water and set aside for later.
- Grab a saute pan and turn the heat on medium. Add 4-5 TBSP of EVOO and add the chopped garlic. Microplane the remaining garlic as well. Hit it with some salt and pepper and cook for 1-2 minutes until fragrant.
- Next add in your chicken along with some more salt and pepper. Throw a touch of red pepper flake in as well... why not!?!
- Cook until it is 3/4 cooked. Once there, throw that white wine and to deglaze and let the alcohol cook out for a few minutes.
- Add in a TBSP of butter and get all melty. Now throw in some spinach and cook till wilted, seasoning to taste until the chicken is cooked through.
- By now the pasta should be done. Reserve a couple cups of the water and strain. Add the pasta to the chicken mixture as well as a few splashes of the reserved water. Cook for a minute then add in a good squeeze or two of lemon juice.
- Cook for a few more until and adjust seasoning adding more water as needed for consistency. Then toss in the cooked broccoli.
- Once everything is to your liking, kill the heat and throw in about a 1/4 of pecorino romano.
- Serve!!
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