@yarindanieli: One of those dinners I could easily make on repeat. Creamy Chicken and Broccoli Penne with garlic, spinach, fresh basil, and a little lemon zest. Made with @Colavita Penne Rigate and extra virgin olive oil. Nothing too complicated, just a really good pasta for any night of the week. You can find these products at your local grocer and major retailers such as Walmart. #ad #colavitapartner #colavita #itstartswithcolavita Creamy Chicken & Broccoli Penne Ingredients: 1 pound (16 oz) Colavita Penne Rigate 2 tablespoons plus 1 teaspoon Colavita Classic Extra Virgin Olive Oil, plus more as needed 12oz boneless, skinless chicken breast, cut into bite-size pieces 1 teaspoon garlic powder 1 teaspoon Italian seasoning ¼ to ½ teaspoon freshly ground black pepper 1 small yellow onion, chopped 3-4 garlic cloves, minced ⅓ cup dry white wine or low-sodium chicken broth 1 cup (240 ml) heavy cream 10 oz (285 g) broccoli florets, cut into small, bite-size pieces 1 loosely packed cup fresh baby spinach 6-8 fresh basil leaves, torn Zest of 1 lemon, optional Reserved pasta water, as needed For serving Chopped fresh parsley, optional Freshly ground black pepper Colavita Classic Extra Virgin Olive Oil Instructions: 1.⁠ ⁠Place the chicken in a medium bowl. Add the garlic powder, Italian seasoning, salt, black pepper, and 1 teaspoon olive oil. Toss until the chicken is evenly coated. 2.⁠ ⁠Bring a large pot of generously salted water to a boil. Add the penne and cook according to the package instructions until just shy of al dente. Before removing the pasta, reserve 1 cup of the pasta water. Using a spider strainer, transfer the pasta to a colander, leaving the boiling water in the pot. Add the broccoli to the same water and cook for 1 minute, until bright green and crisp-tender. Drain immediately and set aside. 3.⁠ ⁠Meanwhile, heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through. Work in batches if needed to avoid overcrowding the skillet. Transfer the chicken to a plate and set aside. 4.⁠ ⁠Reduce the heat to medium and add a little more olive oil if the skillet looks dry. Add the onion and a pinch of salt. Sauté for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for another 30 to 60 seconds, until fragrant. 5.⁠ ⁠Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the skillet. Cook for about 2 minutes, until most of the liquid has evaporated. 6.⁠ ⁠Reduce the heat to medium-low and add the heavy cream. Stir to combine and simmer gently for 2 to 3 minutes, until the sauce begins to thicken. Season lightly with salt and black pepper. 7.⁠ ⁠Add the penne, broccoli, and chicken to the skillet, along with ⅓ cup of the reserved pasta water. Toss gently until everything is evenly coated. Add the lemon zest, if using, and cook for another 1 to 2 minutes, tossing frequently, until the pasta is al dente and the sauce is creamy and clings to the pasta. Add the spinach and cook for another 30 to 60 seconds, until just wilted. Add more pasta water, 2 tablespoons at a time, as needed to loosen the sauce. Turn off the heat and stir in the fresh basil. 8.⁠ ⁠Divide among shallow pasta bowls. Finish with chopped fresh parsley, freshly ground black pepper, and a drizzle of extra virgin olive oil. Serve immediately. 9. Enjoy! Note: For a richer sauce, you can either increase the heavy cream to 1¼ cups (300 ml) or stir in ¼ cup of freshly grated Parmigiano Reggiano at the end. I personally prefer making this recipe without cheese.

Yarin Danieli

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Region: US

Tuesday 20 October 2026 19:29:52 GMT