Lemon Garlic Chicken Pasta

Lemon Garlic Chicken Pasta

Succulent chicken breast and fresh broccoli tossed with quick-cooking pasta in a vibrant lemon-garlic butter sauce, finished with Parmesan cheese.

Dietary

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Ingredients

Instructions

  1. Bring a pot of salted water to a boil for the pasta. Cook 4 ounces quick-cooking spaghetti according to package directions. Drain and set aside.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1 pound chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to the skillet and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Reduce heat to medium. Add 1 tablespoon butter and 3 cloves minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in 1/2 cup chicken broth and the juice of 1/2 lemon, scraping up any browned bits from the bottom of the pan.
  4. Add 2 cups fresh broccoli florets to the skillet. Cover and steam for 3-5 minutes, or until tender-crisp. Return the cooked chicken to the skillet. Add the cooked spaghetti and 1/4 cup grated Parmesan cheese, tossing to combine. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. Serve immediately.

Notes

If you don't have fresh broccoli, you can use frozen broccoli florets; just add them directly to the sauce and extend the steaming time slightly until tender.

Nutrition (per serving)