Chicken Broccoli Pasta with Lemon Butter Sauce
- Total time
- 35 min
- Serves
- 6
- Cuisine
- Italian
Ingredients
- 1 pound dry penne (regular or whole wheat)
- 8 cups broccoli florets
- 20 ounces boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (or chili flakes)
- 1/2 cup dry white wine
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 cup chicken broth (low sodium)
- 2 tablespoons extra virgin olive oil
- Parmigiano Reggiano and fresh basil (optional garnish)
- black pepper (optional add)
Steps
- 1
Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
- 2
Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
- 3
Drain the pasta and broccoli and return to pan; set aside.
- 4
Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
- 5
Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
- 6
Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
- 7
Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
- 8
Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.
Source: thelemonbowl.com·Own this recipe or photo? Request removal