This is one of those great recipes. It’s a perfect comfort meal – chicken, broccoli, pasta – but also a very light take on pasta! There is a very light lemony sauce, no heavy butter or cream. This recipe is also a pretty quick, easy meal – perfect for anytime!
Lemon, Broccoli, Chicken Pasta
8oz Spaghetti (don’t even try with angel hair or fettuccine, it doesn’t turn out as well!)
1 lb (ish) Chicken cutlets
(Salt, pepper, flour) for tossing chicken
3+ TBSP EVOO
4 cloves garlic
1 lb Frozen broccoli florets, thawed
1/2 Tsp Crushed Red pepper
1 Tsp Kosher Salt
1 whole Lemon, zest finely grated, juice squeezed
1 Cup Parmesan, grated
Cook the pasta according to package directions. Reserve 1 cup of cooking water, drain the pasta, return pasta to the pot.
Meanwhile, heat some EVOO in a pan. Cut chicken into strips. Season with salt and pepper and toss in flour. Cook the chicken through and then set aside.
In the same pan, (add more EVOO if needed) heat the garlic and cook, stirring 1-2 mins until heated. Add the broccoli, red pepper, and kosher salt. Cook until heated through, 1-2 mins.
Add the chicken, broccoli mixture, lemon juice/zest, parmesan, and reserved pasta water to the pasta. Cook over medium heat, stirring, until well combined and heated through, 2-3 minutes.