Grilled Spicy Miso Alfredo Chicken Pasta with Broccoli

Marinate the chicken:

In a large bowl, whisk ¼ cup of the Cravings Spicy Miso Alfredo sauce with the brown sugar and pepper. Smash the scallion whites with the heel of a chef’s knife and stir into the marinade. Add chicken, toss to coat, and marinate 30 minutes at room temperature (or up to 24 hours in the fridge).

Skewer the chicken:

Thread the chicken onto 4–5 skewers. (If using wooden skewers, soak in water for 30 minutes first.)

Grill the chicken & scallions:

Bring a pot of salted water to a boil. While it heats, preheat a Cravings grill pan over medium-high and brush with oil. Grill chicken until grill marks appear, 5 minutes per side. Remove to a plate and season with salt and pepper. Grill the scallion greens until wilted and slightly charred, 3–4 minutes. Roughly chop.

Cook the broccoli & pasta:

Add broccoli to the boiling water and cook until bright green, 3–4 minutes. Lift out with a slotted spoon and transfer to a plate. Add pasta to the same water and cook until al dente, about 3 minutes. Reserve ½ cup pasta water, then drain.

Finish the pasta:

Pour remaining Cravings sauce into the pasta pot. Add 2 tablespoons water to the jar, shake, and pour in. Stir in the jalapeño and warm over medium heat. Add pasta and broccoli, tossing to combine, and cook 2 minutes to heat through.

Serve:

Transfer pasta to a serving plate, top with grilled chicken skewers, and scatter the charred scallions and jalapeños on top.