1 lb (16 oz / 450g) boneless, skinless chicken breast, cut into 1-inch pieces
2 tsp (0.4 oz / 10g) garlic paste
2 tbsp (0.6 oz / 16g) gluten free or whole wheat flour
1 ½ cups (12 fl oz / 370g) 2% milk
⅓ cup (1 oz / 30g) grated Parmesan cheese
1 tsp salt, divided
½ tsp black pepper, divided
DIRECTIONS
Boil pasta in a large pot of salted water per package directions. Add broccoli for the last 3 minutes. Reserve ½ cup pasta water, then drain.
Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken, ½ tsp salt, and ¼ tsp pepper. Sear 7 minutes, stirring halfway, until 165°F. Set aside.
Lower heat to medium. Melt remaining butter. Stir in garlic paste for 30 seconds.
Whisk in flour for 1 minute. Slowly whisk in milk, remaining salt and pepper. Simmer 3 minutes until thick.
Stir in Parmesan, pasta, broccoli, and chicken. Add pasta water to loosen if needed.
8 oz (225g) chickpea or red lentil rotini pasta1 lb (16 oz / 450g) broccoli florets2 tbsp (1 oz / 28g) unsalted butter, divided1 lb (16 oz / 450g) boneless, skinless chicken breast, cut into 1-inch pieces2 tsp (0.4 oz / 10g) garlic paste2 tbsp (0.6 oz / 16g) gluten-free or whole wheat flour1 1/2 cups (12 fl oz / 370g) 2% milk1/3 cup (1 oz / 30g) grated Parmesan cheese1 tsp salt, divided1/2 tsp black pepper, divided
Boil pasta in a large pot of salted water per package directions. Add broccoli for the last 3 minutes. Reserve 1/2 cup pasta water, then drain.
Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp pepper. Sear 7 minutes, stirring halfway, until chicken reaches 165°F. Set aside.
Lower heat to medium. Melt remaining butter. Stir in garlic paste for 30 seconds.
Whisk in flour for 1 minute. Slowly whisk in milk, remaining salt, and pepper. Simmer 3 minutes until thick.
Stir in Parmesan, pasta, broccoli, and chicken. Add reserved pasta water to loosen if needed.
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