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.
