10 July, 2015
Pollo con broccoli
Chicken with Broccoli: The dish is made by lightly sauteeing minced or pressed garlic chicken and broccoli in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.
- 1 lb Penne or other medium pasta shape
- 6 tbsp olive oil
- 8 cloves Garlic clove, chopped
- 1 lb Chicken breasts
- 1 cup Chicken broth
- 1 Salt and pepper to taste
- 1 lb Broccoli floret's
- 3/4 cup Parsley -- chopped
- 1 tbsp Butter
- Cook your pasta according to package directions. (Hint: to get the pasta truly al dente, I usually taste 2 minutes before the package says it is done - I do prefer it firm to the teeth.) About two minutes before the pasta is ready.
- Heat the olive oil in a large skillet over medium high heat. When oil is hot, reduce the heat to medium and sauté the garlic in the olive oil and add chicken. Begin to sauté chicken and garlic and make sure you don't brown the garlic (it would be bitter). Add salt and pepper.
- As the oil begins to dry, add the chicken broth.
- Add broccoli and sauté but keep the broccoli from getting mushy. Add butter at the end to melt in for flavor.
- Drain the pasta and mix it in the skillet with the oil and garlic until the pasta glistens and is silky. Pour chicken, broccoli and sauce over the pasta and serve.
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Nutrition Facts
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