High Protein Chicken and Broccoli Pasta with Garlic and Herbs
Tender chicken and crisp broccoli tossed with whole wheat pasta in a simple yet flavorful garlic and herb sauce, finished with a hint of red pepper flakes.
Ingredients
- Boneless, skinless chicken thighs620 g
- Whole wheat pasta (linguine or spaghetti)125 g
- Vegetable or chicken broth (low sodium, dairy-free)0.5 cup
- Broccoli florets415 g
- Garlic (minced)3 cloves
- Olive oil1 tbsp
- Salt0.5 tsp
- Black pepper0.3 tsp
- Red pepper flakes (optional)0.3 tsp
- Fresh parsley (chopped)2 tbsp
Instructions
- 1Step 1
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta and set aside.
- 2Step 2
While the pasta is cooking, trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
- 3Step 3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- 4Step 4
Add the broccoli florets to the same skillet. If needed, add a splash more oil or broth. Cook, stirring occasionally, until the broccoli is tender-crisp, about 5-7 minutes.
- 5Step 5
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute until fragrant.
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