Chicken Broccoli Garlic Butter Spaghetti

Instructions

1. 1

   Use spaghetti with an 8-minute package cooking time. Cut the broccoli into small, bite-size florets, mince the garlic and finely grate the Parmesan. Cut the raw boneless, skinless chicken breast across the grain into strips no thicker than 5 mm.

2. 2

   Place a deep 30 cm skillet on the stove over medium heat. Add 25 g butter and let it melt, then stir in the garlic for 30 seconds without browning; allow about 1 minute for this stage, including heating the pan.

3. 3

   Add the 750 ml water, salt and black pepper. Cover, turn the heat to high and bring to a full boil, about 3–4 minutes.

4. 4

   Break the dry spaghetti in half and spread it through the boiling liquid. Cook uncovered at a steady medium-high simmer for the package's 8-minute cooking time, stirring frequently to separate the strands. After 2 minutes, stir in the chicken, separating the strips. After 4 minutes, stir in the broccoli so it cooks for the remaining 4 minutes.

5. 5

   Continue simmering uncovered for about 1 minute, stirring, until the pasta is tender and the liquid has reduced to a shallow, starchy coating. Check several of the thickest chicken pieces with a food thermometer: they must reach 165°F/74°C. If necessary, continue cooking until that temperature is reached.

6. 6

   Turn off the heat. Add the remaining 25 g butter and all the Parmesan, then toss for about 1 minute until the sauce clings to the spaghetti with no pool of liquid underneath. Divide into four servings.