Chicken, Broccoli, And Cherry Tomato Fusilli
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt6 cloves
Garlic (2 smashed and 4 minced)2 sprigs
Parsley (flat-leaf)3 tbsps
Extra-Virgin Olive Oil1 cup
Cherry2 tbsps
Unsalted Butter (diced)Directions:
1
In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley
2
Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes
3
Remove the chicken, strain the broth
4
Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth
5
Reserve the rest of the chicken broth
6
Bring a large pot of cold water to a boil over high heat, then salt it generously
7
Add the broccoli and cook until crisp-tender, about 2 minutes
8
Transfer broccoli with a slotted spoon to a bowl
9
Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes
10
While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet
11
Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes
12
Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute
13
Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated
14
Stir in the chicken and broccoli, bring to a simmer, and remove from the heat
15
Drain the pasta in a colander in the sink
16
Transfer to a bowl and toss with the remaining 1/4 cup pecorino
17
Pour the sauce over the pasta, season with pepper, and toss to combine
18
(If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli
19
) Serve in large bowls and pass additional cheese at the table, if desired