Chicken and Broccolini Pasta

About This Recipe

Sweet and spicy chili balsamic ground chicken, pan roasted broccolini, and orecchiette in a creamy lemon parmesan sauce.

Ingredients

• 8 oz Orecchiette, or your choice of pasta
• 1 bunch (about 8 oz) Broccolini, sliced into thin 1" pieces
• 1 Tablespoon Olive Oil
• 16 oz Ground Chicken
• 2 oz Grated Parmesan
• 1 Lemon, zest and juice
• 2 Tablespoons Tomato Paste
  sauce
• 2 Tablespoons Chopped Calabrian Chili Peppers
  sauce, or another 2 tablespoons tomato paste
• 2 Tablespoons Balsamic Vinegar
  sauce
• 1 Tablespoon Honey
  sauce
• 2 Frozen Crushed Garlic Cubes
  sauce, or 2 cloves crushed garlic
• 1 teaspoon Italian Seasoning
  sauce
• ⅓ cup Water
  sauce

Instructions

1. Cook the pasta in a pot of boiling salted water until just shy of al dente. Reserve about 1 cup of pasta water and drain the rest.
2. Heat the olive oil in a large pan over medium-high heat before adding the broccolini. Cook for 3-4 minutes, tossing once or twice, until nicely roasted (vibrant green with browning in spots). Transfer to a bowl and set aside.
3. Add the ground chicken to the same pan and cook for 2-3 minutes until golden brown on one side. Use a spatula to break the chicken apart but don't over-mince. I like leaving the chicken in small bite-size chunks. Once the chicken is cooked through, add the sauce and cook until it begins to thicken, another 1-2 minutes.
4. Add the broccolini to the pan with the chicken and toss together.
5. Add the cooked pasta, grated parmesan, lemon zest, and about ½ cup of the reserved pasta water. Toss together until a smooth sauce coats everything. Use more pasta water if needed.
6. Finish with a squeeze of lemon juice, black pepper and/or chili flakes, and extra parmesan or a drizzle of olive oil, if desired.