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| Broccoli and yellow zucchini squash into the sauce |
The photo above is sans pasta; I haven't added that nor the cheese yet. But the colors are so vibrant and it smells so good I wanted to get this posted before I got busy and forgot to take more pictures.
Pasta with Spicy Chicken
3/4 c oil (olive preferably) *I thought this was a crazy amount so I cut it down to about 1/4 cup.
2 T chopped garlic
2 t crushed red pepper flakes
2 boneless, skinless chicken breasts, cut to 1 inch pieces
2 c broccoli florets, blanched
1 1/2 c sliced zucchini, blanched
1 t salt
1 lb. pasta
1 medium tomato, chopped
1/4 c Romano cheese
In a large saute' pan, heat the oil over medium heat. Add the garlic and the crushed red pepper flakes, cooking until aromatic (about 30 seconds). Add the chicken and saute until brown. Add broccoli, zucchini and salt. Cook until tender and browned. Set aside.
Boil pasta until al dente. If the sauce is dry, add 1/4 c of the hot pasta water to it. Mine had plenty of liquid yet so I didn't need to add any. Add the tomato to the sauce with the drained pasta. Toss with the cheese. Serve.
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| Red pepper flakes and chopped garlic going into the hot oil |
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| Fresh chicken, ready to go! |
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| Adding the broccoli |
