SKILLET CREAMY LEMON CHICKEN PASTA WITH BROCCOLI
Prep Time: 15 MINS
Cook Time: 15-20 MINS
1 1/2 pounds chicken breasts, cubed
Salt & pepper
1 tablespoon oil
4 cloves garlic, finely minced or pressed
1/2 teaspoon dried basil
2 1/2 cups water
2 cups low-sodium chicken broth
Zest of two lemons, about 1 tablespoons
1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)
12 ounces penne pasta
2-3 cups chopped fresh broccoli florets
3/4 cup milk1 tablespoon cornstarch
1/2 cup freshly grated Parmesan cheese
Pat the chicken dry with a paper towel & season well with salt & pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot & rippling. Add the chicken & saute, stirring frequently, until the chicken is browned & cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible. Keep the skillet on medium heat & add another teaspoon of oil if needed (I usually don’t but you’ll want to keep an especially close eye on the garlic).
Add the garlic & basil & stir constantly for about 30 seconds. Add the water, broth, lemon juice & pasta. Stir to combine. Bring the mixture to a simmer & cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender – it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that’s okay.
Add the broccoli & lemon zest. Cover & cook for 2-3 minutes until the broccoli is bright green & tender. While the broccoli is cooking, whisk together the milk & cornstarch. Uncover the skillet & stir in the milk mixture along with the Parmesan cheese & reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes. Season with additional salt & pepper & serve.
If you want to give a burst of fresh lemon flavor, squeeze an additional 1 tablespoon of fresh lemon juice into the skillet pasta right before serving.
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