If you’re looking for a quick, nutritious, and utterly delicious meal that can be made in a flash, look no further than this Chicken and Broccoli Pasta Toss Recipe. This dish combines hearty whole wheat pasta with tender chicken thighs and vibrant broccoli, all tossed in a light lemon-garlic broth. It’s a perfect weeknight dinner that will satisfy everyone at the table.
Why It’s My Go-To
This Chicken and Broccoli Pasta Toss is my go-to recipe for many reasons. First and foremost, it’s incredibly easy to prepare, requiring minimal effort while maximizing flavor. The ingredients are wholesome, making it a healthy choice that doesn’t skimp on taste. Plus, this dish is versatile; you can easily adapt it to what you have on hand, whether it’s fresh or frozen ingredients. It’s a satisfying meal that brings comfort and joy, perfect for busy evenings or leisurely weekends.
What to Buy
When making this Chicken and Broccoli Pasta Toss, here’s what you’ll need:
- 12 ounces whole wheat rotini or penne pasta
- 12 ounces broccoli florets, fresh or frozen
- 4 reserved lemon chicken thighs, any skin removed, chopped
- 1/2 cup fat-free, low sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh, grated Parmesan cheese
- 1/2 cup walnuts, toasted
Make sure to get high-quality ingredients for the best flavor. Fresh broccoli and good-quality chicken will elevate this dish even more.
What’s in the Gear List
Before you start cooking, gather the following tools:
- Large pot for boiling pasta
- Skillet for sautéing
- Colander for draining pasta
- Cutting board and knife for chopping
- Measuring cups and spoons
- Serving bowls
Having these items ready will make the cooking process smoother and more enjoyable.
Chicken and Broccoli Pasta Toss Recipe — Do This Next
Let’s dive into the cooking process! Follow these steps for a delicious Chicken and Broccoli Pasta Toss.
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add in your 12 ounces of whole wheat rotini or penne pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes.
Step 2: Add the Broccoli
During the last 3 minutes of cooking the pasta, add the 12 ounces of broccoli florets to the pot. This will allow the broccoli to cook while the pasta finishes. Drain the pasta and broccoli in a colander, then set aside.
Step 3: Sauté the Chicken
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped lemon chicken thighs and season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Sauté until the chicken is cooked through, about 5-7 minutes.
Step 4: Add Garlic
Once the chicken is golden brown, add the thinly sliced garlic clove to the skillet. Sauté for an additional minute until fragrant, being careful not to let it burn.
Step 5: Combine Ingredients
Pour in 1/2 cup of fat-free, low sodium chicken broth and stir. Let it simmer for about 2-3 minutes to allow the flavors to meld together.
Step 6: Toss It All Together
Add the drained pasta and broccoli back into the skillet. Toss everything together until well combined.
Step 7: Finish with Cheese and Nuts
Remove the skillet from heat and stir in 1/2 cup of fresh, grated Parmesan cheese and 1/2 cup of toasted walnuts. Mix until the cheese is melted and everything is evenly coated.
Seasonal Adaptations
This Chicken and Broccoli Pasta Toss is incredibly versatile. Here are a few seasonal adaptations you might consider:
- Spring: Add fresh asparagus or peas for a pop of color and flavor.
- Summer: Toss in some cherry tomatoes for a burst of sweetness.
- Fall: Incorporate roasted butternut squash for a heartier dish.
- Winter: Stir in some kale or spinach for extra greens when it’s cold outside.
Feel free to get creative and use what you have on hand!
Author’s Commentary
This Chicken and Broccoli Pasta Toss is not just a meal; it’s a celebration of wholesome ingredients coming together in a simple yet delightful way. It’s a dish that I often turn to when I need comfort food without all the guilt. The combination of chicken, broccoli, and whole wheat pasta is both hearty and nutritious, making it a family favorite. Plus, with the addition of walnuts, you get a delightful crunch that takes the texture over the top!
Cooling, Storing & Rewarming
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To rewarm, simply place the pasta toss in a skillet over medium heat and add a splash of chicken broth to help revive the flavors. Stir until heated through, and enjoy your delicious meal again!
Quick Q&A
Can I use a different type of pasta?
Absolutely! Any pasta shape will work, so feel free to substitute with your favorite type.
What can I use instead of walnuts?
Pine nuts or sliced almonds would be great alternatives, adding a different texture and flavor.
Is this dish suitable for meal prep?
Yes! This pasta toss can be made in advance and stored in the fridge, making it perfect for meal prep.
Can I use other vegetables?
Yes! You can experiment with various vegetables like bell peppers, zucchini, or even spinach to suit your taste.
See You at the Table
This Chicken and Broccoli Pasta Toss Recipe is more than just a meal; it’s a dish that brings people together. The comforting flavors and satisfying textures make it perfect for sharing with family and friends. Whether it’s a busy weeknight or a weekend gathering, this recipe is sure to impress. So gather your ingredients, put on your apron, and let’s get cooking! I can’t wait to see how your version turns out!
Chicken and Broccoli Pasta Toss Recipe
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add in your 12 ounces of whole wheat rotini or penne pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes.
- During the last 3 minutes of cooking the pasta, add the 12 ounces of broccoli florets to the pot. This will allow the broccoli to cook while the pasta finishes. Drain the pasta and broccoli in a colander, then set aside.
- In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped lemon chicken thighs and season with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Sauté until the chicken is cooked through, about 5-7 minutes.
- Once the chicken is golden brown, add the thinly sliced garlic clove to the skillet. Sauté for an additional minute until fragrant, being careful not to let it burn.
- Pour in 1/2 cup of fat-free, low sodium chicken broth and stir. Let it simmer for about 2-3 minutes to allow the flavors to meld together.
- Add the drained pasta and broccoli back into the skillet. Toss everything together until well combined.
- Remove the skillet from heat and stir in 1/2 cup of fresh, grated Parmesan cheese and 1/2 cup of toasted walnuts. Mix until the cheese is melted and everything is evenly coated.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of chicken broth when reheating to revive flavors.
- Feel free to substitute pasta or nuts based on your preference.
