Chicken and Broccoli Pasta

01Method

1. 1

   Separate the broccoli into small florets; peel the stalks and slice them crosswise into half-inch rounds. Set aside.

2. 2

   Halve the chicken thighs lengthwise, then cut crosswise into strips roughly half an inch thick and an inch long. Set aside.

3. 3

   Heat a tablespoon of olive oil in a large heavy pot over high heat. Add the broccoli, season with a portion of the salt, pour in a splash of water, cover, and steam — stirring occasionally — until the stems are just barely tender, about 4–8 minutes. Uncover, add another tablespoon of olive oil and the chile flakes if using, and cook uncovered, letting the broccoli sit undisturbed for about a minute at a time so it browns, another 3–4 minutes. Transfer the broccoli to a large bowl, cover, and rinse the pot. Return the pot to high heat with the remaining tablespoon of olive oil. Once hot, add the chicken in a single layer and season with salt. Cook undisturbed until the bottom is deeply browned, 4–6 minutes, then stir and cook through, 2–4 minutes more. Transfer the chicken to the bowl with the broccoli; leave the drippings in the pot.

4. 4

   Bring a large pot of water to a boil, add a generous amount of salt, and cook the penne until just barely al dente, about 8 minutes.

5. 5

   While the pasta cooks, melt the butter in the pot with the drippings over medium heat. Add the garlic and stir until the raw aroma subsides, about 1 minute. Pour in the wine and lemon juice, bring to a boil, and scrape up the browned bits from the bottom. Raise the heat to high and let the sauce boil for 1 minute to reduce slightly and cook off the alcohol. Remove from heat until the pasta is ready.

6. 6

   Before draining, ladle out about a cup of pasta cooking water and set aside. Drain the pasta and add it to the sauce along with half the reserved pasta water. Cook for 1 minute until the sauce thickens slightly but remains plentiful — add more pasta water as needed. Fold in the broccoli and chicken, stir to coat in the sauce, and heat through for about 30 seconds. Adjust seasoning.

7. 7

   Divide among four bowls and top each portion with a tablespoon of grated parmesan. Store any leftovers covered in the refrigerator for up to 4 days.