This cultivated Broccoli Chicken Pasta dinner will make for a lovely evening.
While it's easy to make - like all my chicken and pasta recipes - you’ll need to take some care while preparing.
Cooking the tomatoes and garlic slowly over low heat gives this sauce a nice, bold taste. This lets you reduce the amount of sauce you actually need by not having everything boil away and evaporate!
My specific choice of extra virgin olive oil is an important ingredient for the flavour of this recipe. Keep the heat low when cooking the garlic, as burning will make it taste bitter - not to mention that it won’t look too appetizing!...
60 ml extra virgin olive oil
375 ml of cherry tomatoes
2 cloves of garlic, finely chopped
1 small zucchini, sliced
1 small broccoli, with florets cut from stem
6-8 medium pieces of fried chicken breast and cut into thin strips
60 ml of red wine
Salt and pepper to taste
1 tablespoon of finely chopped basil
300-400 g of spaghetti
½ cup of Parmesan cheese
Over a medium heat, and in a large pan, add the olive oil, tomatoes, and garlic. Then sautée everything gently for 10 minutes, until tomatoes soften.
Add the zucchini and broccoli, and continue cooking until they’re soft.
Add the fried chicken strips, and red wine. Then season with a bit of salt and pepper.
Reduce the heat to low.
In a large pot of lightly salted boiling water, cook the spaghetti until it’s soft.
Drain the noodles and add the to sauce. Mix with basil, and some of the Parmesan cheese. We’re saving the rest of the cheese for serving later!
Gently stir together.
No extra tips today Chef! Just serve immediately and top with the remaining cheese.