Ingredients:
1 large chicken breast
8 oz whole grain pasta
16 oz fresh or frozen broccoli
3 cloves of garlic
1/2 to 1 tsp red pepper flakes
1 tsp parsley
pinch of oregano
1/3 cup of extra-virgin olive oil
1/4 cup pasta water
black pepper and salt to taste
Freshly grated Parmesan
Directions:
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until tender. Mince garlic in garlic press. We grill our chicken on our George Foreman grill. Plug in grill so it can heat up.
While the pasta cooks, combine the garlic, olive oil, parsley, oregano, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Don't overcook or the garlic will get an undesired flavor. When grill is ready place chicken on the grill until fully cooked. Dice up grilled chicken.
While the pasta cooks, combine the garlic, olive oil, parsley, oregano, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Don't overcook or the garlic will get an undesired flavor. When grill is ready place chicken on the grill until fully cooked. Dice up grilled chicken.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the garlic mixture to the water in the pasta bowl. Add the drained pasta to those ingredients and mix well. Mix in the diced up chicken and adjust seasoning to taste. Transfer to a large serving bowl if desired. Top with freshly grated parmesan when serving.
