Pasta with Broccoli-Lemon Sauce and Chicken

From Milk Street: This is an adaptation of pasta sauced with a creamy, silky broccoli puree that we tasted in Rome. We use broccoli crowns here and not the lower portion of the stems, which are sometimes tough and fibrous. We start by simmering the broccoli in a large pot of salted boiling water. After removing the pieces, we keep the water at a boil and use it to cook the pasta. I’ve added chicken breast too for extra protein.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start heating the water and cooking the chicken breast. I throw them into the instant pot with a cup of water or broth and seasoning for 10 minutes at high pressure, then finish them off with the air fryer setting before leaving to rest.

Step 2

In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil.

Step 3

Remove about 2 cups of the water; add 1½ cups to the blender (reserve the remainder), along with the capers. Blend until smooth, then, with the machine running, stream in the oil; set aside.

Step 4

Add the pasta to the boiling water and cook, stirring, until al dente. Drain and return to the pot.

Step 5

Add the broccoli puree, the cheese and lemon zest and juice, and the chopped chicken breast; toss to combine, adding reserved water as needed so the pasta is lightly sauced. Taste and season with salt and pepper. Serve drizzled with additional oil and with additional cheese.

Step 6

Optional garnish: Chopped or torn fresh basil OR chopped toasted walnuts OR both