Chicken and Broccolini Pasta
Sweet and spicy chili balsamic ground chicken, pan roasted broccolini, and orecchiette in a creamy lemon parmesan sauce.
Servings: 4 Servings
Calories: 480kcal
Ingredients
- 8 oz Orecchiette or your choice of pasta
- 1 bunch (about 8 oz) Broccolini sliced into thin 1" pieces
- 1 Tablespoon Olive Oil
- 16 oz Ground Chicken
- 2 oz Grated Parmesan
- 1 Lemon zest and juice
For the Sauce
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Chopped Calabrian Chili Peppers or another 2 tablespoons tomato paste
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Honey
- 2 Frozen Crushed Garlic Cubes or 2 cloves crushed garlic
- 1 teaspoon Italian Seasoning
- ⅓ cup Water
Instructions
- Cook the pasta in a pot of boiling salted water until just shy of al dente. Reserve about 1 cup of pasta water and drain the rest.
- Heat the olive oil in a large pan over medium-high heat before adding the broccolini. Cook for 3-4 minutes, tossing once or twice, until nicely roasted (vibrant green with browning in spots). Transfer to a bowl and set aside.
- Add the ground chicken to the same pan and cook for 2-3 minutes until golden brown on one side. Use a spatula to break the chicken apart but don't over-mince. I like leaving the chicken in small bite-size chunks. Once the chicken is cooked through, add the sauce and cook until it begins to thicken, another 1-2 minutes.
- Add the broccolini to the pan with the chicken and toss together.
- Add the cooked pasta, grated parmesan, lemon zest, and about ½ cup of the reserved pasta water. Toss together until a smooth sauce coats everything. Use more pasta water if needed.
- Finish with a squeeze of lemon juice, black pepper and/or chili flakes, and extra parmesan or a drizzle of olive oil, if desired.
Nutrition
Serving: 280g (10 oz) | Calories: 480kcal | Carbohydrates: 53g | Protein: 41g | Fat: 13g | Fiber: 5g