Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives
- Kosher salt
- 1/2 cup olive oil
- 4 cloves garlic, smashed
- 2 tsp. chopped fresh rosemary
- 1/2 tsp. crushed red pepper flakes
- 1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
- 2/3 cup pitted Kalamata olives, coarsely chopped
- 1 lb. penne
- 1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
- 2 Tbs. fresh lemon juice
- 1 cup freshly grated Pecorino-Romano
- Produce
- 2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) (1)
- Garlic (4 cloves)
- Rosemary, fresh (2 tsp.)
- Condiments
- Kalamata olives, pitted (2/3 cup)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (1/2 cup)
- Red pepper flakes (1/2 tsp.)
- Pasta & Grains
- Penne (1 lb.)
- Drinks
- Lemon juice, fresh (2 Tbs.)
- Dairy
- Pecorino-romano (1 cup)
- Other
- 1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published September 21, 2010 (2 years ago).
8 people saved this recipe.
