Weeknight Chicken + Broccoli Pasta
A quick and easy pasta dish with ingredients from your pantry and freezer.
Equipment
- 1 large skillet
- Measuring cups and spoons
- 1 large sauce pan
- 1 Wooden spoon
Ingredients
- 8 oz Farfalle/bowtie pasta ,1/2 box
- 6 oz frozen broccoli florets , approx 1/2 bag
- 8 oz boneless, skinless chicken breast , cut into bite sized peices
- ½ cup parmesan cheese , grated
- 3 tablespoons olive oil
- 2 teaspoons lemon juice
- ½ teaspoon crushed red pepper flake , optional
- 1 teaspoon salt+more to taste
- 1 teaspoon ground black pepper + more to taste
Instructions
- Begin heating a large sauce pan with salted water to a boil for the pasta.
- While the water is coming to a boil, season the chicken breast with salt and pepper and cook over medium high heat in a large sauce pan. Once the chicken is almost completely cooked, add the garlic cook for about 1 minute and then reduce the heat to low to keep warm.
- When the water is boiling add the pasta and frozen broccoli and cook the the box instructions. Reserve 1 cup of the pasta water before draining. Drain the pasta and broccoli and immediately add to the skillet with the chicken.
- Add the remaining 2 tablespoons of olive oil followed by the lemon juice and toss to coat the pasta, broccoli and chicken. Add the parmesan cheese while using a wooden spoon to stir. As the cheese starts to melt begin adding pasta water, 1/4 cup at a time, until a creamy sauce begins to develop. The pasta should be slipper and shiny.
- Season with salt, pepper, and crushed red pepper flakes to taste.
Nutrition
Calories: 433kcalCarbohydrates: 46gProtein: 25gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 45mgSodium: 288mgPotassium: 490mgFiber: 3gSugar: 2gVitamin A: 454IUVitamin C: 40mgCalcium: 184mgIron: 1mg
Tried this recipe?Let us know how it was!