1Cook 8 oz orecchiette or small pasta shells in a pot of boiling salted water until just shy of al dente.
2Reserve about 1 cup of pasta water and drain the rest.
3Slice 1 bunch (about 8 oz) of broccolini or broccoli florets into thin bite-size pieces.
4Heat 1 tablespoon of olive oil in a nonstick pan.
5Add the broccolini to the pan and cook for 3-4 minutes, tossing a few times, until nicely roasted all over.
6Transfer the broccolini to a bowl and set aside.
7Add a pound of ground chicken breast to the same pan and cook for 2-3 minutes until golden brown on one side before breaking apart with a spatula.
8Once the chicken is fully cooked, add a sauce made with 2 tablespoons each of tomato paste, chopped Calabrian chili peppers (or swap for more tomato paste), and balsamic vinegar, 1 tablespoon honey, 2 cubes of frozen crushed garlic (or 2 cloves fresh), 1 teaspoon of Italian seasoning, and 1/3 cup water.
9Cook for 1-2 minutes until the sauce thickens and coats the chicken.
10Add the broccolini back to the pan and toss them together.
11Add the cooked pasta, 2 oz grated parmesan, the zest of 1 lemon, and about 1/2 cup of the reserved pasta water.
12Toss together until a smooth and creamy sauce forms, using more pasta water if needed.
13Finish with salt/pepper, a squeeze of lemon juice, extra grated parm, and chili flakes or more Calabrian chili peppers if you dig spice.
Ingredients
8 oz orecchiette or small pasta shells
1 bunch broccolini or broccoli florets sliced into thin bite-size pieces
1 tablespoon olive oil
1 pound ground chicken breast
2 tablespoons tomato paste
2 tablespoons chopped Calabrian chili peppers
2 tablespoons balsamic vinegar
1 tablespoon honey
2 cubes frozen crushed garlic
1 teaspoon Italian seasoning
1 cup water
2 oz grated parmesan
1 lemon zest
salt
pepper
lemon juice
chili flakes or Calabrian chili peppers
Equipment
potnonstick panbowlspatula
Tips
Leave the chicken in larger pieces, between a pea and a marble, instead of completely crumbling.
Use more pasta water if needed to form a smooth and creamy sauce.
Finish with salt/pepper, a squeeze of lemon juice, extra grated parm, and chili flakes or more Calabrian chili peppers if you like spice.