Ingredients:
8 oz (250 g) rigatoni or your choice of short pasta
1 lb (450 g) broccoli florets
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb (450 g) chicken breast, cut into bite-sized pieces
1 medium onion, finely chopped
2 large garlic cloves, finely chopped
1/3 cup (75 ml) dry white wine
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon red chili flakes
1 cup (250 ml) half and half (single cream)
1/3 cup (40 g) grated Parmesan
Salt and freshly ground black pepper to taste
Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al
dente. In the last 2-3 minutes, add broccoli to steam. Reserve 1-2 cups of pasta water before draining.
Heat olive oil and butter in a large pan over medium heat. Add chicken, season with salt and black
pepper, and cook until done.
In the same pan, cook the onion until translucent, then add garlic. Pour in wine, scraping the pan, and
reduce. Stir in thyme, chili flakes, and half and half, simmering to thicken.
Add pasta and broccoli to the skillet, combining with sauce. Adjust thickness with pasta water. Stir in
Parmesan and season to taste.
Serve with extra Parmesan and thyme.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 520 kcal | Servings: 4