Fusilli With Broccoli and Chicken

Serve four food groups in one delicious dish: corkscrew pasta, broccoli, chicken, and a sprinkling of Parmesan.

  • Servings: 10

Photography: Minh + Wass

Source: Martha Stewart Kids, Spring

Ingredients

  • 1 can (14 1/2 ounces) chicken broth
  • 2 boneless skinless chicken breast halves
  • 1/4 cup plus 1 teaspoon olive oil
  • Salt
  • 1 head broccoli, separated into small florets
  • 1 pound fusilli pasta, (or similar size pasta, such as ziti)
  • 2 garlic cloves, crushed with the flat side of a knife
  • Grated Parmesan cheese, for serving

Directions

  1. Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.

  2. Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.

  3. Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.

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