Chicken and Broccolini Aglio E Olio

Ingredients

* 1 bunch broccolini (about 1 pound), cut into thirds (or use regular broccoli)
* 1/2 pound whole wheat linguine
* 1-1/2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons extra-virgin olive oil
* 4 to 6 cloves garlic, thinly sliced
* 2 tablespoons capers and 1 tablespoon of the brine
* 1/4 teaspoon red pepper flakes
* 2 tablespoons chopped parsley

Directions

1. Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water.

2. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper.

3. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid.

4. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.

This recipe is from a family circle magazine. The pasta recipe was really good and really easy to make. It has lots of flavor and is healthy. I used Ronzoni Healthy Harvest linguine and it was better than I thought it would be. If you want to save a few dollars on this meal I dont think the fresh parsley is a needed ingredient.