Ingredients

Pasta & Vegetables

• 12 oz (340 g) penne rigate
• 2 cups (about 9 oz / 250 g) broccoli florets, cleaned
• Zest of 1 lemon
• Chopped fresh parsley to taste

Chicken & Sauce

• 9 oz (250 g) chicken breast, sliced into strips
• 2 tbsp extra-virgin olive oil
• 2 tbsp butter
• 1 garlic clove, minced
• 1/2 tsp dried thyme
• 1/4 tsp hot paprika
• 1 fresh chili pepper, sliced (optional)
• Salt and pepper to taste
• 2 tbsp all-purpose flour
• 1 oz (2 tbsp) white wine
• 1 1/4 cups (300 ml) chicken broth
• 2/3 cup (150 ml) fresh liquid cream
• 1/2 cup (50 g) grated Parmesan cheese

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👩‍🍳 Method

1. Prepare Chicken: Heat oil and butter in a large pan. Sauté garlic and chili until fragrant. Add chicken strips, thyme, paprika, salt, and pepper. Cook on high heat for 2–3 minutes.
2. Thicken Sauce: Stir in flour, cook for 1 minute. Deglaze with white wine. Once evaporated, pour in the chicken broth. Let simmer for 3–4 minutes.
3. Add Cream: Lower the heat and add the cream. Simmer on low for another 5 minutes.
4. Cook Pasta and Broccoli: In a large pot, boil salted water. Blanch broccoli for 2 minutes. Add pasta and cook until al dente. Drain.
5. Combine: Add drained pasta and broccoli directly to the pan with the chicken sauce. Toss to combine.
6. Finish: Add lemon zest, Parmesan, parsley, and stir gently to coat. Adjust seasoning if needed.
7. Serve: Top with extra Parmesan, black pepper, and a drizzle of olive oil.

   

Homemade Chicken Broth (Brodo di Pollo)

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🥄 Why This Broth Belongs in Every Kitchen

Chicken broth is a time-honored kitchen essential that brings depth and richness to a wide range of dishes. Simmered slowly with aromatic vegetables and herbs, it’s nourishing, fragrant, and deeply flavorful. In Italian cuisine, brodo is not just an ingredient—it’s a tradition.

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📋 Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: Approx. 8 cups (2 liters)

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🧂 Ingredients

• 1 whole chicken (about 2.5–3 lb / 1.2–1.5 kg) or 2 lb (900 g) chicken parts with bones (e.g. thighs, wings, back)
• 2 carrots, peeled and chopped
• 2 celery stalks, with leaves, chopped
• 1 onion, peeled and halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 5–6 whole black peppercorns
• A few sprigs of fresh parsley
• A few sprigs of fresh thyme (optional)
• Salt to taste (start with 1–2 tsp)
• 10 cups (2.5 liters) cold water

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👩‍🍳 Method

1. Prepare Chicken
   Rinse the chicken or chicken parts under cold water and pat dry. Remove excess skin or fat if desired.
2. Combine Ingredients
   Place the chicken in a large stockpot. Add all vegetables, herbs, peppercorns, and salt.
3. Add Water & Bring to Boil
   Pour in cold water to cover all ingredients. Slowly bring to a boil over medium heat.
4. Skim Foam
   As it begins to boil, skim off any foam or scum that rises to the top with a ladle or spoon. This ensures a clear broth.
5. Simmer Gently
   Lower the heat and simmer, uncovered, for about 2 hours. Do not boil rapidly—gentle simmering brings out the best flavor.
6. Strain & Cool
   Remove chicken and vegetables. Strain the broth through a fine mesh sieve or cheesecloth into a large bowl. Taste and adjust salt.
7. Storage
   Let it cool to room temperature. Refrigerate up to 4–5 days or freeze in portions for up to 3 months.