Ingredients
Equipment
Method
- Cook the bowtie pasta in a large pot of salted boiling water according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Reserve 1/2 cup of pasta water, then drain the pasta and broccoli.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium. Add the unsalted butter and let it melt. Add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant.
- Stir in the lemon zest and Dijon mustard. Turn off the heat. Add the cooked pasta, broccoli, and chicken back to the skillet. Pour in the lemon juice and add the fresh parsley and chives.
- Toss everything together to coat. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, topped with grated Parmesan cheese.
Nutrition
Notes
You can adjust the amount of red pepper flakes to your preferred spice level. Other vegetables like asparagus or bell peppers can also be used.