Ingredients: Vegetables
Servings: Main
Cooking: 5 Minutes
Preparation: 30 Minutes
Prep your chicken. Add it to a large pot along with the olive oil. Give it a good stir and sauté over medium-high heat for 3-4 minutes.
Add the garlic, Italian seasoning, chicken broth, and pasta to the pot. Increase the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium (or medium-low if it is still bubbling a lot). Let it simmer for 8 minutes, giving it the occasional stir so the pasta doesn’t stick to the bottom of the pan.
Meanwhile, prep your broccoli. Keep in mind that the smaller you chop the florets, the softer it’ll be once the pasta is cooked (I prefer mine fairly crisp so don’t cut them too small).
Add the broccoli to the pot. Reduce the heat to medium-low, cover the pot, and cook for 4-5 minutes.
Season the pasta with salt & pepper, and add the red pepper flakes if using. If the broccoli is still too crisp, cook it for another couple of minutes. Serve immediately with fresh parmesan.