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
15 min
30 min

4 servings

  • 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
  • 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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