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Prep work is simple.
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Preheat your oven to 425
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Cut the heads of the broccoli into florets and set aside.
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Coat an oven safe large skillet with the extra virgin olive oil.
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Peel the garlic and flatten under a large knife blade, then add to the skillet.
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Season your chicken breasts with salt, black pepper, basil and oregano.
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Place in the skillet with the garlic, squeeze the lemon juice from half a lemon over the top of the chicken and bake for approximately 25 minutes or until done.
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While the chicken is baking, cook the pasta until al dente.
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Save 1/2 cup of the pasta water when done.
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When the chicken is done, remove from the skillet and cut into small pieces.
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In the same skillet (on medium heat) that the chicken baked (leave the drippings), saute the broccoli for a couple of minutes.
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Add the 1/2 of pasta water to the skillet and work the drippings loose.
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Add the pasta, chicken and red pepper flakes.
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Cook until the water is absorbed and the broccoli is still firm, about 5-6 minutes (no mushy broccoli).
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Add the Parmesan cheese, stir until melted.
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Dice the Roma tomato and garnish over the dish.
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Serve and enjoy!
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My monkeys love this dish because it is not too spicy and they are so happy with the chicken, pasta and cheese that they abide the broccoli.
