This dish is a riff on a delicious creation at one of my favorite Italian restaurants. The salty sun-dried tomatoes, fresh and bright broccoli, and small morsels of garlicky grilled chicken combine to make a complete, flavorful meal. You can use any short pasta here — I used orecchiette, the restaurant uses conchiglie. The dish is extremely easy to put together and lends itself well to making a big batch and bringing the leftovers to work the next day for a filling and hearty lunch.

Ingredients

• Salt, for cooking pasta and seasoning chicken
• 1 Pound orecchiette
• 1 Tablespoon olive oil, plus more for pasta
• 1 Clove garlic, minced
• 1 Small yellow onion, chopped into 1-inch pieces
• Freshly ground pepper, to taste
• 1 Skinless chicken breast, cut into 1-inch pieces
• 2 Cup broccoli florets, lightly steamed
• 1/4 Pound sun-dried tomatoes, chopped
• Chile flakes, to taste
• Parmesan, for garnish

Preparation

Step 1:

In a large pot, boil salted water for pasta. Once boiling, cook the pasta until al dente according to package directions. Once drained, drizzle with a little olive oil.

Step 2:

Meanwhile, in a large pan, heat 1 tablespoon olive oil until shimmering but not smoking. Cook the garlic and onions until onions are soft and translucent, about 8 minutes. Remove onions and garlic from pan and set aside.

Step 3:

Season chicken pieces with salt and pepper and cook in the same pan until golden brown and cooked through, about 6 minutes. Once cooked, add the garlic, onions, broccoli, sun-dried tomatoes, and chile flakes to the pan and stir to combine the flavors and heat everything through.

Step 4:

Combine the chicken and vegetables with the pasta and mix to combine. Serve immediately, garnished with Parmesan, if desired. Enjoy!