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,