This is a go-to dinner at my house especially during the week. It’s quick, easy, healthy, never disappoints and makes great leftovers. It’s simple and genius cooking the broccoli and pasta in one pot. And the final step harmonizes all the ingredients when mixed with garlic-infused EVOO, a bit of pasta water and grated cheese. You can make it with chicken or sausage. No matter how you make it, it always comes out delicious.

I urge you to use this recipe as a starting point to make this dish to your own way. I typically eyeball measurements, so trust your judgement. You can easily omit the protein, change the pasta, try other proteins or sub the broccoli with other veggies.

Allow me to share how I use the proteins in this dish, but there’s really no right or wrong way. I strongly recommend using freshly-cooked meat. I find previously cooked meat turns out dry and won’t soak up the flavors well.

Protein Recommendations

• Grilled chicken: I marinade a few hours ahead in store-bought light Italian dressing with a splash of Worcestershire sauce.
• Oven roasted: I toss the breasts in a 400-degree oven with a thin coat of my original rub with a little EVOO.
• Rotisserie chicken: Typically, I’ll use the whole bird minus one breast, saving the second one for leftovers; or you could omit the dark meat entirely and use only the white. Dark meat has extra flavor; and unfortunately, extra calories!
• Sausage: The flavors of Italian sausage totally complement this dish. I use Al Fresco because it’s healthier and quick compared to pork sausage, but pork sausage would be a special treat!  

Now that I’m following the Mediterranean Diet again, my husband is happy we’re enjoying this supper a few times a month. It works perfect for us because I load up on the broccoli so he can double up on the pasta!

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Quick Chicken (or Sausage), Pasta and Broccoli: Comfort Food Made Easy!

Servings 6

Ingredients

• 3 extra-large broccoli crowns
• If using chicken: 2 grilled or oven-roasted chicken breasts OR about 3 ½ to 4 cups meat from rotisserie chicken (you can use a mixture of dark and white or all white meat)
• If using sausage: grill or oven roast 4 to 5 sausage links
• 12 oz whole wheat penne (recommend Whole Grain Barilla)
• 1/3 to 1/2 cup extra virgin olive oil
• 5 garlic cloves
• 1/2 tsp salt
• 3 tbsp freshly grated Romano or Parmesan cheese
• 1 cup pasta water (put aside just before draining)
• 3/4 tsp crushed red pepper
• 3/4 tsp black pepper

Instructions

Prep Broccoli

• Trim the crowns about 2 inches from ends. Cut into 3 or 4 large sections. You want them to be quite large because they’ll soften and break up while cooking in the pasta water.

Using Chicken

• Grilled or oven-roasted chicken: Cut into 3/4-inch diagonal strips or 3-inch cubes.

  Rotisserie chicken: As you clean the chicken from the bone,break it up in into 3- to 4-inch sections with your fingers. Do not shred.

Using Sausage

• Use 4 to 5 links of Italian-style chicken sausage. OVEN: Cut the sausage into 1/2-inch coins and cook them on a lightly greased sheet pan (use Pam or EVOO mister) on 425 degrees. After about 6 minutes, turn the sausage and cook for another 3 minutes so they’re browned evenly. GRILL: Cook whole and brown up on the grill, getting some char on the meat. Once cooked, cut into bite-sized pieces. 

Garlic-infused EVOO

• In a small saucepan, add the garlic cloves with the EVOO. Leave the garlic whole or in big chunks. They will become soft and sweet when simmering in the EVOO, so they will enhance the dish if you add them to the pasta (also good smeared on rustic bread). If you prefer not having them mixed in the dish, simply pick them out before adding to the pasta.
  

Cooking Pasta and Broccoli

• Fill a large pasta pot about three-quarters full with water, add the salt and put on high heat. Cover. Once the water comes to a full boil, add in the broccoli. Give it a stir and let it come back to a full boil.
  
• Add in the pasta and let it come back to a full boil. Turn heat down to medium/high heat. Cook uncovered.
• Cook until it’s just under al dente because it will continue to cook as you assemble the mixture. Remember to reserve the cup of the pasta water. This is important because it helps make a sauce with the broccoli and EVOO/garlic mixture.
• Drain the pasta. Keep the stove unit heat on because you’ll need to return the pot to the stovetop.
• Add the drained pasta and broccoli back to the pan. Pour in the garlic and EVOO mixture. Make sure you get all the EVOO mixture by swirling a few pieces of pasta into the small saucepan and then pour it into the pasta pot.
  
• Add in the grated cheese, black pepper and crushed red pepper. Put the pot back on the stovetop, add in half the reserved pasta waterand carefully mix it together. While gently mixing, break up the broccoli chunks with the side of the spoon.
• Add in the rest of the pasta water if needed and stir until mixed through.

Serving

• Serve it straight from the pan. Top plates with more grated cheese.  
• Optional: Add salt, pepper and red pepper flakes (based on taste preferences).