Chicken and Broccoli Pasta with Lemon Cream Sauce
Ingredients
The pasta and vegetables
-
½
lb
frozen broccoli florets
-
½
lb
rotini pasta
The chicken
-
2
pieces
boneless, skinless chicken thighs (about ⅔ lb. total)
-
1
pinch
salt and pepper
-
1
Tbsp
olive oil
The sauce
-
2
cloves
garlic
-
1
fresh
lemon
-
½
cup
chicken broth
-
1
cup
heavy cream
Instructions
- Thaw and chop the frozen broccoli into bite-sized pieces.
- Boil water in a large pot and cook the pasta until tender, then drain.
- Season the chicken thighs with salt and pepper, and cook in a skillet with olive oil until golden brown.
- Remove the chicken and sauté minced garlic in the skillet until fragrant.
- Add chicken broth to the skillet and scrape up browned bits, then stir in heavy cream, lemon zest, and lemon juice.
- Simmer the sauce until it thickens slightly, adjusting seasoning as needed.
- Chop the cooked chicken and add it to the sauce along with the pasta and broccoli, mixing well to coat.
Nutrition Facts (estimated)
Servings
4
Calories
573.93
Total fat
32.65g
Total carbohydrates
49.6g
Total protein
23.9g
Sodium
346.6mg
Cholesterol
0mg
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