Ingredients:

  • 1 lb bow tie pasta (Farfalle)
  • 2 tbsp sea salt
  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 3 cups broccoli florets
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 5 cloves fresh garlic, minced
  • 0.5 cup chicken broth
  • 0.5 cup reserved pasta water
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp red pepper flakes
  • 0.5 lemon, zested and juiced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook farfalle for 8 minutes for al dente. Reserve 0.5 cup of starchy pasta water before draining the pasta.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Pat chicken dry and sear for 5-6 minutes until golden brown and the edges are slightly crispy. Add broccoli florets and 2 tbsp of broth. Cover for 2 minutes to steam-sear the broccoli. Remove chicken and broccoli from the pan and set aside.
  3. In the same skillet, melt butter and sauté minced garlic until fragrant. Whisk in the reserved pasta water and Parmesan cheese to create a shimmering emulsion. Return the pasta, chicken, and broccoli to the pan. Toss with lemon zest, lemon juice, and red pepper flakes until the sauce clings to the pasta wings.