Monday Munchies - Creamy Lemon Chicken Pasta with Broccoli

Today's meal is another quick one that is healthy and delicious. I recommend using gluten-free pasta (Bionaturae, Barilla, or DeBoles). The lemon works well with the creaminess of the sauce and the basil. Bon appetit!

Creamy Lemon Chicken Pasta with Broccoli


  • 1 1/2 pounds of chicken breast, cubed

  • Salt and pepper

  • 1 Tablespoon olive oil

  • 4 cloves of garlic, smashed and minced

  • 1/2 teaspoon dried basil, or 4 fresh leaves minced

  • 2 1/2 cups water

  • 2 cups organic, low-sodium chicken broth

  • 1 Tablespoon lemon zest (2 lemons)

  • 1/3 cup lemon juice (2 lemons)

  • 12 ounces penne pasta

  • 2-3 cups chopped, fresh broccoli florets

  • 3/4 cup milk

  • 1 Tablespoon organic corn starch

  • 1/2 cup grated Parmesan cheese


  • Season the chicken with salt and pepper. Heat the oil in a large skillet over medium heat until the oil is hot. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate.

  • Add more oil if needed to the skillet and add the garlic and basil, stirring constantly for 30 seconds. Add the water, broth, lemon juice, and pasta.

  • Bring the mixture to a simmer and cook, stirring occasionally, for about 10-12 minutes until the pasta is tender (it will cook more in the next step).

  • Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.

  • Uncover the skillet and stir in the milk mixture, cheese, and chicken. Simmer, uncovered, until the sauce has thickened slightly (1-2 minutes).

This meal is super easy and filling, great for a quick dinner before class/practice. What are your thoughts?

Until next time,


#Health #Recipe #Food #Blogging


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