Spicy Ground Chicken and Broccolini Pasta

Ingredients

• 8 oz Orecchiette pasta (Or your choice of pasta; small shells or protein pasta are also suggested.)
• 8 oz Broccolini (About 1 bunch; sliced into thin 1-inch pieces.)
• 1 tbsp Olive oil
• 16 oz Ground chicken
• 2 oz Parmesan (Grated; extra for serving is optional.)
• 1 Lemon (Use the zest and juice; finish with a squeeze of juice.)
• 2 tbsp Tomato paste
• 2 tbsp Calabrian chili peppers (Chopped; alternatively, use another 2 tablespoons tomato paste.)
• 2 tbsp Balsamic vinegar
• 1 tbsp Honey
• 2 Frozen crushed garlic cubes (Alternatively, use 2 cloves crushed garlic.)
• 1 tsp Italian seasoning
• 0.33 cup Water (For the sauce; also reserve about 1 cup of the pasta cooking water for the finished dish.)
• Salt (For the pasta cooking water, as needed.)
• Black pepper (Optional, to taste.)
• Chili flakes (Optional, to taste.)
• Olive oil (Optional drizzle for serving.)

Steps

1. 1

   Bring a pot of water to a boil and salt it. Cook the orecchiette until just shy of al dente; most dried pasta takes about 8–9 minutes. Before draining, reserve about 1 cup of pasta water, then drain the rest.

2. 2

   While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Add the sliced broccolini and cook for 3–4 minutes, tossing once or twice, until vibrant green with browned spots. Transfer it to a bowl and set aside.

3. 3

   Add the ground chicken to the same pan. Let it cook undisturbed for 2–3 minutes until golden brown on one side.

4. 4

   Break the chicken into small, bite-size pieces with a spatula, avoiding over-mincing. Continue cooking until cooked through.

5. 5

   Add the tomato paste, chopped Calabrian chili peppers, balsamic vinegar, honey, crushed garlic, Italian seasoning, and ⅓ cup water to the pan with the chicken. Stir and cook for 1–2 minutes, until the sauce begins to thicken.

6. 6

   Return the broccolini to the pan and toss it with the chicken and sauce.

7. 7

   Add the cooked pasta, grated Parmesan, lemon zest, and about ½ cup of the reserved pasta water. Toss until a smooth sauce coats everything; add more reserved pasta water if needed.

8. 8

   Finish with a squeeze of lemon juice. Add black pepper and/or chili flakes to taste, and serve with extra Parmesan or a drizzle of olive oil if desired.

Notes

The recipe’s nutrition information per serving is listed as 480 calories, 41 g protein, and 5 g fiber. The structured method does not specify the exact quantities of salt for the pasta water or optional finishing seasonings and garnishes.

Nutrition per serving

• main
• pasta
• high-protein
• spicy
• weeknight
• stovetop