Servings: 2

Ingredients

• 2 Tbls. Canola Oil
• 1-1/2 cup Chicken Tenders, cut into 3/4" pieces
• 1/4 tsp. Coarse Salt
• 1/8 tsp. Black Pepper, ground
• 1 Tbl. All Purpose Flour
• 4 cloves Garlic, minced
• 1/4 tsp. Coarse Salt
• 1/8 tsp. Black Pepper, ground
• 1/8 tsp. Crushed Red Chili Flakes
• 1 cup Broccoli, chopped 1/2"
• 1 cup Broccoli Florets, 1" pieces
• 4 oz. Rigatoni Pasta, dry
• 1/2 cup Chicken Broth
• 2 Tbls. Garlic Butter*
• 1/4 cup Parmesan Cheese, grated
• ¼ cup Roma Tomatoes, oven roasted, cut into 1/2" pieces*
• 1 wedge Lemon, wedge
• 1 Tbl. Chopped Croutons*

Instructions

1. Drop the rigatoni pasta into boiling, salted water and cook until al dente. Drain well.
2. Heat the canola oil to a light sizzle in a large non-stick sauté pan set over medium-high heat.
3. Season the chicken pieces with salt and pepper, tossing to incorporate.
4. Sprinkle the flour evenly over the chicken pieces and toss to coat.
5. Place the chicken into the pan and cook until half done (1 min.). Discard the excess flour.
6. Flip, add the garlic, salt, pepper and crushed red chili flakes into the pan and cook until the chicken is 3/4 done, breaking it in half with a rubber spatula.
7. Add the chopped broccoli and broccoli florets into the pan and toss to incorporate, cooking until hot throughout.
8. Add the chicken broth and garlic butter into the pan and stirring to incorporate. Remove from the heat.
9. Add the pasta and parmesan cheese into the pan and toss to incorporate. Ensure that the cheese is completely incorporated.
10. Add the roasted tomatoes into the pan and gently toss to incorporate.
11. Place the pasta into the bowl.
12. Squeeze the lemon evenly over the pasta.
13. Sprinkle the chopped croutons evenly over the pasta.