Chicken, Broccoli and Rigatoni

For a quick meal at night we usually will do Chicken and Broccoli.

  • Boil pasta until al dente.
  • Drain and shock with cold water.
  • Set aside.

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  • Season a cup of flour with salt and pepper.

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  • Chicken breast
    • Cut into 1 inch pieces
    • Season with:
      • Garlic Powder, about 1 tbsp
      • Salt
      • Pepper

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  • Oil
    • 3/4 cup vegetable oil heated in a heavy bottom pan to approximately to 350F.
  • Set up your station so you can quickly batch fry the chicken.

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  • How to test if the oil is ready?
    • Place 1 piece of floured chicken in the oil, if it sizzles, the oil is hot enough. If not, then let the oil heat up further.

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  • Take the chicken and dredge each piece in the seasoned flour mixture.
  • Place the floured chicken in the hot oil. Make sure not to crowd the pan.
  • Cook until the flour is a light golden brown on each side.

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  • Remove from the pan and place on a paper towel to remove excess oil.
  • Continue until all the chicken has been cooked.

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  • Broccoli
    • Cut up broccoli into 1 inch pieces.
    • Saute the broccoli in large pan with 1 tbsp of olive oil, until softened.
  • Deglaze pan with 1 cup 1/2-and-1/2.

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  • Add and mix in the chicken and bring sauce to a boil. The flour on the chicken will help thicken the sauce.
  • Add 4-6 ounces of parmigiano reggiano cheese, stir into the mixture.

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  • Add pasta.
  • Cook for an extra 2 minutes to heat the pasta.

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  • Sprinkle with a little more cheese.
  • Dinner is ready.

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