Steps
How to make it
Prep 8 min · Cook 16 min
- Cut chicken breast 120 g into strips against the grain; season with a pinch of salt and black pepper and rest 5 minutes. Cut broccoli 100 g into small florets; mince 2 garlic cloves.
- Bring a pot of salted water to a boil; cook spaghetti 80 g 7–9 minutes per package until al dente, drain, and reserve ½ cup pasta water.
- Heat 1 tbsp olive oil in a skillet over medium heat; lay chicken in a single layer and pan-fry 5–6 minutes until golden both sides and cooked through (no pink inside); set aside.
- Add ½ tbsp more olive oil to the same pan if needed; sauté minced garlic 30 seconds until fragrant.
- Add broccoli and stir-fry over medium heat 2 minutes until bright green and slightly tender (blanch 1 minute first if you prefer softer).
- Add pasta, chicken, and 3–4 tbsp pasta water; toss over high heat 1–2 minutes until pasta is coated and lightly glossy.
- Taste and adjust salt and pepper; plate and serve hot.
