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Speedy Chicken and Broccoli with Spanish Saffron Trenette

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Serving Size: 
  • 1 lb. Pappardelle’s Spanish Saffron Trenette
  • 1 large head broccoli, cut into small florets
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 rotisserie chicken, meat cut up into small pieces
  • Freshly ground black pepper
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup pasta water.
  2. Heat oil in a large skillet over medium heat. Add garlic, broccoli and salt. Cook until garlic is golden brown and broccoli is tender, about 5 minutes. Add chicken and the reserved cooking water and freshly ground black pepper. Cook about 3 minutes. If sauce is too dry, add more water.
  3. Serve sauce over individual plates of pasta.

From This Recipe

$8.00 | 1 lb. package