Bow Broccoli

This recipe makes the rotation on a regular basis. Another Giada recipe. Kathryn gave it the name "Bow Broccoli". I usually add left-over chicken and consider dinner done.


Farfalle with Broccoli
Giada De Laurentiis

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups) (I usually use frozen because it's on hand)
1/4 cups extra-virgin olive oil (I use extra light olive oil)
4 Tablespoons butter
3 garlic cloves, chopped (I used the bottled minced stuff I keep in the fridge)
5 anchovy fillets, diced (no need to dice them, they melt away to nothing--5 fillets is about half a tin)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
about 3 chicken breasts, cooked and cubed
1/2 cup grated Parmesan (plus more to top each serving--be generous!)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes (reduce the heat, you don't want the garlic to burn--and this is when I add the chicken). Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan (I stir in the 1/2 cup Parmesan, then add more for each serving).

How to make yourself a Low Carb portion:

Reserve some of the cooked broccoli and chicken.  In a skillet, heat 1 Tablespoon oil and 1 Tablespoon butter.  Add 1 anchovy fillet (or a little squirt of anchovy paste), a clove of minced garlic, a pinch of red pepper flakes, salt, and pepper.  Saute for a minute or two (don't burn the garlic).  Stir in the chicken and broccoli.  Toss until warmed through.  Plate.  Sprinkle with Parmesan cheese.