I’ve always wanted to try saffron, but I couldn’t justify the cost for a spice, especially since I didn’t know if I even liked it!
My amazingly awesome hubster bought me some, though. It was a nice surprise.
I immediately started trying to finding recipes that I needed to try! One of my friends pointed me towards this one for Zucchini with Saffron Sauce from Rachael Ray.
Perfect. Except I don’t like zucchini. Yeah, I’m secretly a picky eater. Don’t tell anyone, please.
The recipe was a great starting point, though! I subbed some broccoli for the zucchini and added chicken to make it a one dish meal. What I ended up with was a low calorie, super delicious recipe that my family gobbles up!
Seriously. This makes about 6 servings, about 1 cup and 300 calories each.
Saffron Spaghetti with Chicken and Broccoli
6 oz Spaghetti (1/2 box)
2 Cups Chicken Broth
2 Pinches Saffron
1 Tbsp Olive Oil
1 lb Chicken Breast
1 lb Frozen Broccoli (16 oz Bag)
6 Tbsp Butter (I Used Country Crock)
1 Cup Parmesan Cheese (I Used the Reduced Fat Variety)
Salt and Pepper, To Taste
Bring a large pot of water to a boil and cook spaghetti according to package directions.
Meanwhile, pour chicken broth into a pan and add saffron. Bring to a boil and allow to simmer until it reduces a bit.
Heat oil in large skillet. Cut the chicken into bite sized pieces and add to skillet. Season with salt and pepper and brown a few minutes.
I like my broccoli to be a bit overcooked, so I added it to the pan before the chicken was done. If you like your broccoli to still be crisp, cook the chicken first. Then add the broccoli and cook until it’s heated through. It’s up to you.
Once everything is cooked, add spaghetti, butter, parmesan cheese, and broth to the chicken and broccoli. If you have ground saffron, you can just add the broth as is. However, I had full strand saffron, which I had to strain. I didn’t want those things in there.
If it’s too dry for you, add a few tablespoons of pasta water. Stir until well mixed and enjoy.
If you don’t want to buy saffron, I think this recipe would be perfectly delicious without it. You could also use Turmeric, which has a similar flavor.