Page 46 - 201415_TOH_Cookbook

CHICKEN
BROCCOLI ZITI
MORIN FAMILY, NORTH ANDOVER, MA
INGREDIENTS
Serves 6
1 to 2 pounds boneless, skinless chicken, cut into cubes
Flour, for dusting 1 head of broccoli 1 pound ziti 2 to 4 tablespoons olive oil 2 to 3 tablespoons butter (optional) 6 to 8 garlic cloves, chopped 3 to 4 green onions, thinly sliced 1 to 2 teaspoons hot sauce, such as
Louisiana Hot Sauce 2 teaspoons fresh lemon juice 2 tablespoons chopped fresh parsley Grated Pecorino Romano
“I have a 2014 graduate, Suzanne, and
a 2014 incoming freshman, Jessica. Both love this recipe (even more than creamier versions) and especially look forward to the leftovers. I always make an extra-large batch for that reason. This dish was requested weekends and holidays when Suzanne came home, and I know it will be missed by Jessie.” Liz Morin
PREPARATION
1. Dust the chicken with flour and set aside. Cut the broccoli into bite- sized florets.
2. In a pot of boiling, salted water, cook the ziti according to the instructions on the package until al dente, 8 to 10 minutes. In the last 5 to 7 minutes of cooking time, add the broccoli. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
3. Meanwhile, heat half of the olive oil in a skillet over medium-high heat. Add the chicken and cook until cooked through. Transfer the chicken to a plate and keep warm. Add the remaining olive oil and the butter to the skillet. Add the garlic and cook over medium heat until fragrant, up to 5 minutes. Add the green onions and cook until soft, 1 to 2 minutes more.
4. Season the garlic and green onions with hot sauce, lemon juice and parsley. Add some of the reserved pasta water and bring to a simmer. Pour into the pot with the pasta. Stir in the chicken and cook gently until the chicken is hot. Add more liquid if the pot seems dry. Sprinkle Pecorino Romano over each serving.
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