Chicken Scallopini

with Whole Wheat Penne Rigate & Roasted Broccoli

35 MIN

4 Servings

From the Test Kitchen

The Italian word “scallopa” refers to a thinly sliced cut of meat. In scallopini, a classic Italian dish, that meat is dredged in flour and lightly pan-fried to perfection. That’s what we’re doing here, finishing our simple, savory chicken with a little lemon juice and butter—and serving it with roasted broccoli and wholesome pasta on the side. We opted for whole wheat penne rigate pasta (or penne with ridges), sprinkled with Parmesan cheese and crunchy toasted breadcrumbs.

Get Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
10 oz Whole Wheat Penne Rigate Pasta
3 cloves Garlic
1 lb Broccoli
1 Lemon
1 large bunch Parsley
3 Tbsps All-Purpose Flour
2 Tbsps Butter
½ cup Grated Parmesan Cheese
⅓ cup Panko Breadcrumbs

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. Cut the broccoli into florets. Quarter and deseed the lemon. Pick the parsley leaves off the stems; discard the stems.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven and season with salt and pepper to taste.

3 Toast the breadcrumbs:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2 to 3 minutes, or until golden brown. Remove from heat and season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

4 Cook the pasta:

While the broccoli continues to roast, add the pasta to the pot of boiling water. Cook 9 to 12 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

5 Coat & cook the chicken:

While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken with the flour (tapping off any excess). In the pan used to toast the breadcrumbs, heat a thin layer of oil on medium-high until hot. Add the coated chicken and cook 4 to 5 minutes per side, or until golden brown and cooked through. Carefully discard the oil from the pan. Add the half the butter, 2 tablespoons of water and the juice of all 4 lemon wedges; season with salt and pepper. Reduce the heat to medium and cook, occasionally swirling the pan, 2 to 4 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Remove from heat and transfer to a serving dish. Carefully wipe out the pan.

6 Finish & serve your dish:

In the pan used to cook the chicken, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the cooked pasta, remaining butter and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Transfer to a serving dish. Garnish with the toasted breadcrumbs, cheese and half the parsley. Transfer the roasted broccoli to the serving dish of cooked chicken. Garnish the chicken with the remaining parsley. Enjoy!