Chicken and Broccoli Bolognese

INGREDIENTS 

• 12 oz. rigatoni
• 1 T. olive oil
• 2 cloves garlic, pressed
• 1 lb. ground chicken breast
• ½ t. red pepper flakes
• Kosher salt and pepper
• ½ c. dry white wine
• 1 c. low-sodium chicken broth
• ½ lb. broccoli crowns, finely chopped
• 1 T. finely grated lemon zest
• ½ c. finely grated Parmesan, plus more for serving
• ¼ c. flat-leaf parsley, chopped
• 1 T. tarragon, chopped
• 2 T. chopped chives
• 2 T. cold unsalted butter  

DIRECTIONS 

1. Cook pasta per pkg. directions, reserve 1 cup pasta water, then drain pasta and return it to the pot. 
2. Meanwhile, heat oil in a large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute. 
3. Add chicken, season with red pepper flakes and ½ t. each salt and pepper, and cook, breaking up into very tiny pieces with a spoon until just cooked through, about 6 minutes. Add wine and simmer until nearly evaporated, about 2 minutes. 
4. Add broth and then broccoli and toss to combine, then bring to a simmer. Cover and simmer until broccoli is just tender, 5 to 6 minutes. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted. Toss with rigatoni, adding some reserved pasta water if pasta seems dry. Top with additional Parmesan if desired.

Recipe Author: Woman's Day