Spicy Roasted Broccoli Pasta with Crispy Prosciutto
Adapted from this New York Times Cooking recipe.
- 2 ½ lbs broccoli, cut into bite-size florets
- 3 Tbsp extra-virgin olive oil, more as needed
- ¾ tsp kosher salt, more as needed
- ½ tsp red pepper flakes, or to taste
- 12 oz chiocciole or other tube-shaped pasta
- 1 anchovy
- 2 Tbsp shallot, finely minced
- 2 Tbsp leeks, finely minced
- 1 clove garlic, crushed
- 1 Tbsp dry white wine
- ¼ cup chicken stock
- 3 oz prosciutto, thinly sliced and diced into ¼” squares
- ½ lb chicken tenders
- ½ cup corn starch
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko bread crumbs (you can use store-bought, but if you have the time and energy making your own fresh is definitely worth it)
- ½ tsp freshly ground black pepper
- 3 oz best quality, whole milk ricotta
- Fresh lemon juice, for serving (optional)
Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, 2 Tbsp oil, salt and red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
In a medium sauce pan, heat remaining oil over medium-low heat. Add prosciutto and cook, stirring occasionally, until pieces begin to darken and crisp up. Add anchovy filet and stir to dissolve. Add shallot and leeks and cook, stirring frequently, until they are becoming translucent. Add garlic and cook 1 minute more. Add wine, then chicken stock. Reduce sauce over medium heat for approximately 10 minutes.
While sauce is reducing, cut chicken into ½” pieces and toss with corn starch until evenly coated. Heat remaining oil over medium heat, then add chicken. Cook, undisturbed for 6-8 minutes until golden brown and crispy on bottom, then use tongs to flip over. Cook another 4-6 minutes until chicken is just cooked through and brown on at least 2 sides.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain, then return to pot. Add reduced prosciutto sauce and stir to combine.
In a small bowl, stir together Parmesan, panko, a pinch of salt and the black pepper.
Toss prosciutto pasta and chicken with broccoli on a baking sheet. Sprinkle with Parmesan panko mix, dollop on small spoonfuls of ricotta, and drizzle lightly with oil. Broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.
