Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives
Photo by Maren Caruso

Ingredients

  • 1 cup freshly grated Pecorino-Romano
  • Kosher salt
  • 2 tsp. chopped fresh rosemary
  • ½ lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  • 4 cloves garlic, smashed
  • 1 lb. penne
  • ½ lb. broccoli florets, cut into 1-½-inch pieces (about 3 cups)
  • + 4 more ingredients
    • ½ cup olive oil
    • 2 Tbs. fresh lemon juice
    • ½ tsp. crushed red pepper flakes
    • 2/3 cup pitted Kalamata olives, coarsely chopped

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flake...

View full recipe at Fine Cooking

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