Rigatoni with Chicken and Broccoli Bolognese

Here’s a recipe for Rigatoni with Chicken and Broccoli Bolognese, a delicious and comforting one-pot pasta dish:

Ingredients:

For the Bolognese:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground chicken breast
- ½ teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- ½ cup low-sodium chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Broccoli and Pasta:
- 12 ounces rigatoni pasta
- ½ pound broccoli florets
- 1 tablespoon grated lemon zest (optional)
- ¼ cup chopped fresh parsley (for garnish, optional)
For Serving (Optional):
- Grated Parmesan cheese

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions for al dente. Reserve about 1 cup of the pasta water before draining.
Sauté Onion and Garlic: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Brown the Chicken: Add the ground chicken to the pan and crumble it with a spoon as it cooks. Season with red pepper flakes (if using) and cook for 5-7 minutes, or until the chicken is browned and cooked through.
Tomatoes, Broth, and Seasonings: Pour the crushed tomatoes, chicken broth, tomato paste, and dried oregano into the pan. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly.
Broccoli and Lemon Zest (Optional): Add the broccoli florets to the sauce and simmer for an additional 5-7 minutes, or until the broccoli is tender-crisp. Stir in the grated lemon zest (if using) for a touch of brightness (optional).
Combine Pasta and Sauce: Once the pasta is cooked and drained, add it to the pan with the bolognese sauce and broccoli. Toss everything together to combine and coat the pasta in the sauce. If needed, add a little bit of the reserved pasta water (a tablespoon at a time) to achieve your desired sauce consistency.
Garnish and Serve: Plate the Rigatoni with Chicken and Broccoli Bolognese. Garnish with chopped fresh parsley (optional) and serve with grated Parmesan cheese on the side for those who want to add an extra cheesy flavor.

Tips:

If you don’t have crushed tomatoes, you can substitute them with a 28-ounce can of diced tomatoes that have been crushed by hand.
You can adjust the amount of red pepper flakes to your desired level of spiciness.
For a creamier sauce, you can stir in a splash of heavy cream or milk at the end.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

This Rigatoni with Chicken and Broccoli Bolognese is a hearty and flavorful pasta dish that’s perfect for a weeknight dinner. It’s a complete meal in one pot, making cleanup a breeze!