Friday, July 6, 2012

Lemony Broccoli Pasta with Chicken

Hands on time: 10 minutes
Ready in: 30 minutes

12oz pasta
1 lb chicken (4 small or 2 large) skinless, boneless skin breasts
Salt and black pepper
4 tablespoons butter (divided use)
2 tablespoons olive oil
3 cloves garlic
1 large bunch of broccoli cut up into small pieces of stems and florets
1c chicken broth
1-2 tablespoons lemon juice
1 cup walnuts
1 cup parmesan cheese, plus extra for serving
Spices- I added a bunch for additional flavor

1. Bring a large pot of pasta water to a boil and salt heavily. Cook the pasta. (If you add it when the chicken is about half done, the sauce and pasta will be done at the same time). Drain it and return it to the pot with 3 tablespoons of the butter. 
2. Pat the chicken dry and season on both sides with salt and pepper. In a large skillet, heat the olive oil and remaining tablespoon of butter over medium heat until foamy and very hot. Add the chicken and saute until well browned and cooked through (around 4 minutes per side). Remove the chicken to a cutting board.
3. Turn the heat to low and add garlic to the pan, stirring until fragrant, but not brown. Add the broccoli, the broth, and teaspoon of salt- stirring to dissolve the browned bits on the bottom of the pan.
4. Cover the pan, turn the heat up to medium, and cook/steam until the broccoli is tender (3-4 minutes)
5. Add the chicken, which you sliced thinly back to the pan along with the lemon juice, walnuts, and buttered pasta. (Combine is skillet or pasta pan)
6. Taste a piece of pasta, should be flavorful and lemony. Add more salt, pepper, and lemon juice to taste. Stir in the Parmesan cheese and enjoy!

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