Chicken, Broccoli, and Cherry Tomato Fusilli

For a one-dish weekday meal, serve our fusilli with chicken, broccoli and cherry tomatoes. It has half the fat of spaghetti and meatballs[, plus it combines a healthy dose of vegetables.]

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 boneless, skinless chicken breast halves (each about 8 ounces)
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1 tablespoon kosher salt
  • 6 cloves garlic, 2 smashed and 4 minced
  • 2 sprigs flat-leaf parsley
  • 3 slightly heaping cups small broccoli florets (about 7 ounces)
  • 12 ounces spinach fusilli pasta (about 3/4 of a pound box)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon chile flakes
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoons unsalted butter, diced
  • 1/2 cup grated Pecorino Romano, plus more to pass
  • Freshly ground black pepper
Directions

In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.

While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.

Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Cook's Note: Once you've poached the chicken in the broth it doubles in flavor. Freeze or refrigerate any leftovers for other recipes.

675 calories 24 grams total fat 8.5 grams saturated fat 65 grams carbohydrates


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    This was excellent!! I had to make a few minor adjustments because of what I had on hand. I used farfelle in place of fusilli, I used canned diced tomatoes in place of the cherry tomatoes, and I used chicken thighs instead of chicken breasts. It was incredible and will be part of our regular recipes. Next time I'll make sure I have some white wine on hand to accompany this lovely meal!
    This is absolutely delicious! Never before have I been able to capture the same sauce flavor as my favorite Italian restaurant and their famous recipe for Chicken, Broccoli and Ziti. Wow! The only extra step is poaching the chicken but no matter....I am going to save the extra broth for another recipe this week. Also, I didn't use breasts. We only use boneless thighs in this house. Lastly, I used regular ol' penne in this recipe.  
    Thank you for this yummy recipe!!!!
    I altered the recipe slightly and use regular fusilli pasta, but the recipe is absolutely fantastic. Very quick and fast to cook and excellent taste and quality. Loved by even my twin 4 year olds. Excellent dish to get little ones to eat some hearty veggies.
    I made this tonight and it was worth all the preparation. It takes longer than the recipe states, probably close to an hour, but it's worth it! I used wheat linguine noodles and parmesan cheese because that's what I had. I also didn't have chili peppers, so I omitted them. It turned out very good, even my husband, who will hardly ever eat vegetables, ate and enjoyed it.
    Just made this for dinner and really enjoyed it! There isn't a "sauce" like you would have with a red sauce, but the pasta is moist with a great flavor with the "sauce" created here. My two year old son even ate it! I will definitely make it again.
    I made this recipe the other night for both me and my husband loved it. It was really tasty so I brought some leftovers to work for lunch. I used chili powder and some red pepper flakes as well as whole wheat pasta to make it even more low fat. This recipe is a keeper.
    I loved it! I used red pepper flakes instead of chile and found that they were too much so I won?t use any spice next time. I incorporated a little extra broth every time it was needed so my sauce was perfect. I also found that I didn?t use a big enough bowl or skillet so I went through twice as many dishes, I didn't realize how much food this made!! But all in all it was a wonderful meal!!!
    I found this recipe took quite a bit more time than it says, but that was probably more my fault. I think this recipe had too much garlic. Everything else in the dish was delicious! I didn't have any trouble the amount of sauce though like many others incountered. Over all, I probably would not make this again, but if I did I would make sure to add half the garlic amount called for.
    I made this recipe,my husband and I really enjoyed it and we will make this often, Thanks because it was easy to fix and tasted great
    This dish didn't seem to really have a sauce. I went over the recipe again and again can't figure out what went wrong. Will not be making again.
    I used free range chicken and stock, and organic broccoli and tomatoes. I like this recipe because if you do it right, the colors are gorgeous. I also used an organic whole wheat pasta.
     

     
    I would love to make this in the future (with a little less salt!) but over angel hair pasta, my favorite.
    I found that the dish was very tasteful. I found it a lot of work getting everything ready, but is was easy to prep for. I will definetely make this in the future, as it didn't take a lot of time to cook.
    this was really delicious. sauce didn't turn out right, though.
    Our family enjoyed this served on a summer evening. I also added zucchini from my garden which was awesome. I'd like the sauce a bit thicker, so next time I will try adding a cornstarch mixture to see what that does. I think this is one of those recipes that's perfect for using up leftover meats, pastas, or veggies!
    Great meal when you don't have time to stand over the stove. Very little prep if you buy the pre-washed, pre-chopped borccoli. I left the tomatoes whole as they were small enough to do so. Also, I used chicken thighs because the texture of dark meat, to me, goes better with pasta. Will certainly make again!
    first bite great, then so-so
    This was pretty tasty. This was a bit more work than i expected - poaching chicken, cutting up broccoli and cherry tomatoes and then creating the sauce. However, very pleasing and flavorful taste. Also the chicken was moist. I have had many chicken and broccoli dishes that are dry and tasteless - this was definitely not that. Will make again.
    Fantastic flavor, it was one of the best chicken pasata dishes I have ever had. It is diffently a keeper.
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