Broccolini, the vegetable in this chicken recipe, is a cross between broccoli and kale and has a peppery, slightly sweet taste. The slender stalks topped with tiny florets mix beautifully with the strands of whole wheat pasta.
Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.
While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.
Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.