Chicken and Broccolini Aglio E Olio

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.

Chicken and Broccolini Aglio E Olio
Servings: 4 Prep 15 mins Cook 20 mins


  • 1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
  • 1/2 pound whole wheat linguine
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons extra-virgin olive oil
  • 4 - 6 garlic, thinly sliced
  • 2 tablespoons capers and 1 tablespoon of the brine
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped parsley

Make It

1. 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.

2. 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.

3. 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.

4. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 507, Fat, total (g): 16, chol. (mg): 66, sat. fat (g): 2, carb. (g): 55, fiber (g): 9, pro. (g): 39, sodium (mg): 561, Percent Daily Values are based on a 2,000 calorie diet.