This dish, which is usually made with a thick cream sauce has been updated, and made slightly healthier but omitting the cream. Using fresh lemon juice (and zest) instead gives it a nice, bright flavor without all the extra calories from the cream.
3 ounces large rigatoni
1 bone-in breast of chicken, with skin on
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 cup fresh broccoli florets, roughly chopped
Juice of 1/2 lemon
Zest of 1 lemon
2 tablespoons Parmigiano-Reggiano, freshly grated
1. Preheat oven to 425°F.
2. Place chicken breast in a baking pan, skin-side up and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 30-35 minutes, until chicken is cooked through and lightly golden brown. Set aside to cool slightly.
3. Bring a pot of water to boil. Add broccoli and cook for 3-4 minutes, until bright green and just tender. Drain and transfer to a bowl of ice water and allow to cool slightly.
4. Meanwhile, bring another pot of water to a boil and add salt. Add pasta and cook 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl.
5. Remove skin from chicken and discard. Cut chicken into bite-sized pieces and add to bowl of pasta along with drained broccoli. Toss with remaining 1 tablespoon olive oil along with lemon zest and juice and Parmigiano-Reggiano. Serve warm.