This dish is one of those one-pot wonders that is so simple and easy, it can be made and served as an elegant dinner all by itself. It’s particularly good tonight because both broccoli and garlic are fresh and local.
I’m not an excessive garlic-user, and in fact, I usually push aside the garlic on my plate in favor of just tasting its essence, rather than eating it on its own. The fact is that most garlic has been sitting on supermarket (even fine produce markets’) shelves for a long time. There is a world of difference between newer garlic and old, sprouting garlic. In this case, I bought the garlic from the farm where it was grown and the cloves are plump and snowwhite all the way through. Tonight, I’m eating the garlic.
This dish begins with dicing boneless, skinless chicken thighs (chicken sausage is great as well), then browning in a skillet with garlic. The blanched broccoli is added and sauteed with the chicken and garlic, and all is tossed with pasta and plenty of extra-virgin olive oil. Grated pecorino is great sprinkled on top as well.
Pasta with Chicken and Broccoli
1 lb dried fusilli bucati
1 lb boneless, skinless, chicken thighs, diced into 1″ cubes
1 bunch broccoli florets
4 cloves garlic, sliced thinly
1/4 tsp dried rosemary (or a small sprig of fresh, to be discarded prior to serving)
1 cup chicken broth
salt and pepper to taste
chili flakes (optional)
grated pecorino romano for sprinkling
In a broad skillet, saute chicken 4 tbls olive oil until lightly golden. Add garlic and rosemary and continue sauteing until garlic is golden.
Boil broccoli for a minute in salted water, then drain. Boil pasta in same water. Add blanched broccoli to the skillet, along with chicken broth. Simmer uncovered on low until pasta is cooked. Add pasta to skillet and drizzle with remaining olive oil. Serve with plenty of grated pecorino.