Lemon Broccoli and Chicken Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz dried pasta (fusilli, wagon wheels, rotini, etc)
1 lb. skinless, boneless chicken, preferably naturally raised
Kosher salt and pepper to taste
4 T. butter, divided use
2 T. olive oil
3 cloves pressed garlic
1 large bunch broccoli, stems peeled, cut into small pieces
1 c. chicken broth
juice and zest of one lemon
1 c. pecans or walnut pieces, roasted fro 5 minutes
1 c. freshly grated Parmesan cheese, plus extra for serving
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Directions: |
Directions:1. Bring a large pot of heavily salted water to boil; cook pasta according to package directions; drain and add 3 T. butter.
2. Pat chicken dry and season both sides with salt and pepper. In large skillet, heat olive oil and remaining 1 T. butter until foamy. Add chicken and saute until brown and cooked through - 4 minutes on each side (thicker breasts may take longer). Remove chicken to cutting board.
3. Turn heat on the chicken pan to low and add garlic and cook until fragrant but not brown. Add broccoli, broth, and 1 tsp. salt, and stir to loosen the brown bits in the pan.
4. Cover the pan, turn up heat to medium, and cook/steam the broccoli until tender, about 4 minutes.
5. Add chicken, sliced thinly, back to pan with lemon juice, lemon zest, the nuts, and the buttered pasta back to the pan, stirring well to combine.
6. Add salt and pepper to taste. Stir in Parmesan cheese and serve, adding more Parmesan if desired. |
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Personal
Notes: |
Personal
Notes: This dish is fresh, lemony and delightful. It is a full meal all in one.
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