Recipe of Perfect Tahini chicken and broccoli rotini pasta

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, tahini chicken and broccoli rotini pasta. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tahini chicken and broccoli rotini pasta is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Tahini chicken and broccoli rotini pasta is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have tahini chicken and broccoli rotini pasta using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tahini chicken and broccoli rotini pasta:

1. Take 4 oz chicken breast cooked
2. Prepare 12 oz rotini pasta
3. Get 1 lb broccoli
4. Get 2 cloves garlic
5. Get 2 tbsp olive oil
6. Prepare 1/3 cup tahini sauce
7. Get 2 tbsp lemon juice
8. Make ready 1 tsp cumin
9. Prepare salt
10. Make ready black pepper
11. Take 3 1/3 cup water, divided
12. Make ready 1 tsp red pepper flakes (optional)

Steps to make Tahini chicken and broccoli rotini pasta:

1. Heat a large skillet and add olive oil.
2. Saute broccoli until a deeper green. Remove from pan
3. Season chicken with salt and pepper. Add chicken and cook until golden brown. Remove from pan and let cool, then dice.
4. Add uncooked pasta to the skillet, add 3 cups of water and bring to a boil on high heat. Remove pasta once the pasta is cooked.
5. While pasta is cooking, combine tahini sauce, lemon juice, garlic and cumin in a blender, slowly adding 1/3 cup water until a creamy consistency is achieved. Add pinches of salt to taste.
6. Add pasta, chicken and broccoli to skillet drizzling sauce over the contents while it cooks. You can add the ingredients in batches if you skillet is small.
7. Stir in red pepper flakes while sauce reduces. Serve warm.

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