Lemon-Herb Chicken with Pasta and Broccoli

Name: Lemon-Herb Chicken with Pasta and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cutlets or thinly sliced); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 tablespoon dried Italian seasoning; 2 tablespoon olive oil; 1 lemon (juice of); 2 tablespoon butter (unsalted); 0.5 cup chicken broth; 10 ounce spaghetti pasta; 4 cup fresh broccoli florets; 0.5 teaspoon garlic powder; 0.25 cup Parmesan cheese (grated)

Juicy chicken breast cutlets pan-seared with bright lemon and fragrant herbs, served alongside tender pasta and steamed broccoli florets.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $2.81/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cutlets or thinly sliced)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 tablespoon dried Italian seasoning
2 tablespoon olive oil
1 lemon (juice of)
2 tablespoon butter (unsalted)
0.5 cup chicken broth
10 ounce spaghetti pasta
4 cup fresh broccoli florets
0.5 teaspoon garlic powder
0.25 cup Parmesan cheese (grated)

Instructions

Bring a large pot of salted water to a boil for the pasta. Cook 10 ounces spaghetti or linguine according to package directions until al dente. Drain and set aside.
While pasta cooks, pat 1 1/2 pounds chicken breast cutlets dry. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon dried Italian seasoning.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
To the same skillet, reduce heat to medium. Add 2 tablespoons unsalted butter. Once melted, add the juice of 1 lemon, 1/2 cup chicken broth, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring sauce to a gentle simmer.
While sauce simmers, steam 4 cups fresh broccoli florets until tender-crisp, about 3-5 minutes. Toss steamed broccoli with 1/2 teaspoon garlic powder.
Return cooked chicken to the skillet with the lemon-herb sauce, turning to coat. Add the drained pasta to the skillet, tossing gently to combine with the sauce and chicken.
Serve the lemon-herb chicken and pasta alongside the steamed broccoli. Sprinkle with 1/4 cup grated Parmesan cheese, if desired.

Notes

For a little extra richness, swirl in a tablespoon of cream cheese or mascarpone into the sauce before adding the chicken and pasta.

Nutrition (per serving)

Calories: 520
Protein: 45 g
Carbohydrates: 45 g
Fat: 20 g
Fiber: 5 g
Sodium: 900 mg
Saturated Fat: 8 g
Sugar: 3 g
Cholesterol: 140 mg