Creamy Broccoli Rigatoni with Crispy Pecorino Chicken

Bring a large pot of water to a boil over high heat.

While water boils, bread the chicken. Season both sides of the chicken with salt and pepper.

Place flour in a shallow bowl. Crack eggs into another shallow bowl and beat. Add pecorino, and panko to another bowl and mix to combine.

Dredge chicken in flour, then egg, then breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with all cutlets. Refrigerate until ready to pan fry.

Once water is boiling, season heavily with salt. Prepare a large bowl with an ice bath.

Boil broccoli until fork tender, about 5-6 minutes. You want the broccoli soft so that it purees nicely! We aren’t looking for a crisp tender broccoli here. Once soft, transfer to the ice bath to shock.

Next, blanch spinach and basil in the same water, for 30 seconds. Transfer directly to the ice bath. (make sure you keep the boiling water! We will use that for the pasta.)

Once cold, squeeze all the excess liquid out of the spinach and basil. Transfer to a blender along with the drained broccoli, garlic, olive oil and pecorino. Blend until completely smooth. Blend, blend, blend! Season with salt and pepper as needed. Set aside. *

In a large skillet, add enough canola oil to come up about 1/4 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles).

Drop pasta into the same boiling water from the broccoli and cook until al dente. While the pasta cooks, fry the cutlets in the preheated oil until golden on both sides. Transfer to a wire rack to drain and sprinkle with a bit of salt.

Once al dente, strain pasta and add to a large skillet over low heat, along with a touch of pasta water. Pour in broccoli sauce. Toss to combine.

Season with more salt and pepper if needed.

Serve pasta with chicken and garnished with lemon zest, chili flakes, a drizzle of EVOO, and more pecorino.