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Pasta with "Pete's Garlic Oil", Pancetta, Broccoli, and Chicken Thighs

Pasta with "Pete's Garlic Oil", Pancetta, Broccoli, and Chicken Thighs

Chef's notes

Another favorite pasta recipe that also begins with Pete’s pot roasted garlic and spiced garlic infused oil. We often make this dish in a large electric pan and serve it family style for casual dinners or luncheons. Flavors are simple and bold.

To insure super moist chicken, you can quick brine thighs in a bowl with 1/4 cup of kosher salt mixed well with a quart of cold water. Refrigerate for about an hour. Rinse and dry.

Pancetta can be purchased custom sliced, also available packaged cubed in some stores.

Picture shows dish topped with extra grated parmigiana cheese.

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Pasta with "Pete's Garlic Oil", Pancetta, Broccoli, and Chicken Thighs

Ingredients

Pete’s Garlic Oil (Recipe Above)
6 or 7 boneless chicken thighs
1 head broccoli
1 cup chicken broth
4 oz. pancetta cut into small cubes.
1-pound penne or other favorite pasta.
1 large coffee cup or more of water pasta was cooked in
Grated parmigiana Cheese to taste (about ¾ to a cup)
Italian style seasoned bread crumbs
Optional, garnish with fresh chopped parsley

Instructions

Fill pasta pot with water and a generous amount of kosher salt; bring to a boil. Reduce heat to maintain a simmer until ready to cook pasta.
Trim broccoli head and remove florets. Cut larger ones in half lengthwise. Steam broccoli with chicken broth covered until florets are cooked through but still have a “bite”. Remove broccoli and set aside. With cover off, evaporate broth.
Add enough garlic infused olive oil to sauté chicken while flipping. When just cooked through, also set aside. Sauté pancetta until lightly browned. Remove pan from heat.
Add pasta to rapidly boiling salted water. Once pasta is cooked al dente, reserve a large coffee cup with pasta water; strain pasta.
Reheat pancetta with chicken, and broccoli. Add pasta and the remainder of the contents of the garlic oil pot. Sprinkle and mix with most of the parmigiana cheese. Create a sauce by slowly adding pasta water until dish is moist but not soupy. Sprinkle with bread crumbs and add additional water if needed (moisture tends to get absorbed).
Serve with extra grated parmigiana cheese on the side. Enjoy.

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