In the Kitchen: Chicken & Broccoli Aglio E Olio


TV Maitre d’ Joe Zito is in the Rhode Show Kitchen making Chicken & Broccoli Aglio E Olio!


  • 1 lb. chicken tenderloins
  • 8 oz. broccoli florets (cooked and cooled)
  • 4 cloves garlic (chopped)
  • 1/4 cup white wine
  • 1/2 cup extra virgin olive oil
  • flour for dredging
  • 1/2 tsp hot pepper seeds
  • 1 lb. Rigatoni
  • 1 cup chicken broth
  • 1/4 cup Pecorino Romano
  • salt & pepper
  • chicken-and-broccoli-ingredients


Bring a large pot of water to a boil and add 2 tablespoons salt. Drop pasta in water and cook al dente. While pasta is cooking, dredge chicken in flour and shake off excess flour. Heat olive oil in a large saute pan on medium high heat.

Cook chicken golden brown on each side. Add garlic and pepper seed. Add wine and chicken broth and reduce by half. Add broccoli and pasta. Season with salt and pepper. Turn off heat and add cheese and stir together. Let sit for 10 minutes and serve.