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WHAT YOU'LL NEED
1 large broccoli crown
1 box Orecchiette
38 oz. boneless chicken breast
1 cup heavy cream
1 lemon + zest
1/2 white onion
1 head of garlic
2 tbsp butter
2 tbsp olive oil
3/4 cup pasta water
Parmesan
Fresh oregano
Salt & pepper
HOW YOU'LL MAKE IT
Start by roasting your head of garlic, chop down the middle drizzle with olive oil and roast in the oven at 375F for about 35 minutes or until tender.
Next, get a pot of heavily salted water on the stove and bring to a boil. While that’s doing it’s thing, season your chicken with salt and pepper and pan sear it, about 7 minutes per side.
Remove chicken from the pan, after zesting your lemon, cut it in half and add it to your pan, cook for about 5 minutes, remove and juice.
Add in some 1 Tbsp of butter and your onions and a cup of broccoli chopped, cook for 5-7 minutes. Add in your cream, Parmesan cheese, oregano, lemon juice and zest simmer for 2 minutes.
Add mixture to a blender with another Tbsp of butter, squeeze in your roasted garlic and blend. Pour back into the pan and set it over low heat.
Before the pasta is finished, reserve 3/4 cup of pasta water. Add pasta, chicken and the rest of your broccoli to your sauce with pasta water, mix and let simmer covered for about 10 minutes or until your broccoli is tender.
Enjoy!
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