High‑Protein Broccoli Sausage Pastawith Sweet & Spicy Sauce

Bring a large pot of salted water to a boil. Add the orecchiette and cook until just shy of al dente, about 8‑9 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, slice the broccolini into thin bite‑size pieces.

Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the broccolini and sauté for 3‑4 minutes, tossing occasionally, until the florets are lightly roasted. Transfer to a bowl and set aside.

In the same skillet, add the ground chicken breast. Cook for 2‑3 minutes on one side until golden brown, then break it up with a spatula, leaving some larger pieces for texture. Continue cooking until the chicken is fully cooked through, about 5‑6 minutes total.

Add the sauce ingredients to the skillet: 2 tablespoons tomato paste, 2 tablespoons chopped Calabrian chili peppers, 1 tablespoon honey, 2 frozen crushed garlic cubes, 1 teaspoon Italian seasoning, and 1/3 cup water. Stir and simmer for 1‑2 minutes until the sauce thickens and coats the chicken.

Return the broccolini to the skillet and toss to combine with the chicken and sauce.

Add the cooked orecchiette, 2 oz grated parmesan, the zest of one lemon, and about ½ cup of the reserved pasta water. Toss everything together over medium heat, allowing the cheese and pasta water to create a smooth, creamy coating. If the sauce is too thick, add additional reserved pasta water a tablespoon at a time.

Season the dish with salt and pepper to taste, a squeeze of lemon juice, extra grated parmesan, and chili flakes or additional chopped Calabrian chilies for extra heat if desired.

Serve immediately, garnished with a little more lemon zest and parmesan if you like.