Chicken and Broccolini Aglio E Olio
Broccolini, the vegetable in this chicken recipe, is a cross between broccoli and kale and has a peppery, slightly sweet taste. The slender stalks topped with tiny florets mix beautifully with the strands of whole wheat pasta.
Ingredients
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1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
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1/2 pound whole wheat linguine
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1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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4 tablespoons extra-virgin olive oil
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4 to 6 cloves garlic, thinly sliced
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2 tablespoons capers and 1 tablespoon of the brine
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1/4 teaspoon red pepper flakes
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2 tablespoons chopped parsley
Directions
1.
Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.
2.
While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.
3.
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.
4.
Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.
Nutrition information
Calories 507, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 66 mg, Sodium 561 mg, Carbohydrate 55 g, Fiber 9 g, Protein 39 g.
Percent Daily Values are based on a 2,000 calorie diet
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