Who knew the simple act of combining chicken, lemon, and pasta could bring about such culinary euphoria? Picture this: a dish that dances between creamy indulgence and zesty brightness, topped off with vibrant broccoli—like a summer’s day captured on a plate. It’s the kind of dinner that, while you’re eating it, you might just forget about the stresses of your day, even if only for a moment.
Steps
- Dry the cubed chicken with a paper towel, then season it with salt and pepper. In a 12-inch nonstick skillet, heat oil over medium heat until hot, then cook the chicken until browned and fully cooked. Transfer the chicken to a plate, leaving as much oil in the skillet as possible.
- Keep the skillet on medium heat and add additional oil if necessary. Sauté the garlic and basil for about 30 seconds, stirring constantly. Introduce the water, chicken broth, lemon juice, and pasta, and mix everything well.
- Bring the mixture to a simmer, cooking for 10-12 minutes while stirring occasionally to prevent the pasta from sticking. The pasta should be tender but not fully cooked, and there will still be some liquid remaining.
- Add the broccoli and lemon zest, cover the skillet, and cook for 2-3 minutes until the broccoli turns bright green and tender. Meanwhile, mix the milk and cornstarch in a small bowl.
- Uncover the skillet and mix in the milk-cornstarch mixture, Parmesan cheese, and the cooked chicken. Allow the sauce to simmer and thicken for 1-2 minutes, stirring occasionally.
- Taste and adjust seasoning with additional salt and pepper if needed before serving.
Ingredients
- 1 ½ pounds chicken breasts, cubed
- Salt and pepper, to taste
- 1 tablespoon oil
- 4 cloves garlic, finely minced or pressed
- ½ teaspoon dried basil
- 2 ½ cups water
- 2 cups low-sodium chicken broth
- Zest of two lemons, about 1 tablespoon
- ? cup freshly squeezed lemon juice, from about 2 lemons
- 12 ounces penne pasta
- 2-3 cups fresh broccoli florets, chopped
- ¾ cup milk
- 1 tablespoon cornstarch
- ½ cup freshly grated Parmesan cheese
Nutritional Values
Calories: 2634kcal | Carbohydrates: 300g | Protein: 228g | Fat: 54g | Saturated Fat: 18g | Cholesterol: 480mg | Sodium: 1926mg | Fiber: 18g | Sugar: 24g
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can use different pasta types, but keep in mind the cooking times may vary. Thicker pastas may require more liquid and additional cooking time to reach the desired tenderness.
- What can I do if my sauce is too thin?
- If you prefer a thicker sauce, you can increase the amount of cornstarch slightly or let the pasta sit covered off the heat for 5-10 minutes to allow the sauce to thicken.
- Is it possible to make this dish in a pot instead of a skillet?
- Absolutely, if you don’t have a large skillet, you can make this recipe in a large pot without any issues.
- How can I enhance the lemon flavor in the dish?
- To boost the lemon flavor, consider adding an extra tablespoon of freshly squeezed lemon juice just before serving.
- Can I substitute fresh broccoli with frozen broccoli?
- Yes, frozen broccoli can be used as a substitute for fresh broccoli. Just ensure it’s cooked until tender and heated through before serving.
Tips
- Adjust Cooking Liquid Based on Pasta Brand: The amount of liquid required can vary depending on the brand of penne used. For brands like Barilla, which take longer to cook, you might need to add an extra 1/2 cup of liquid if it’s absorbed before the pasta is tender.
- Enhance Lemon Flavor: For a more pronounced lemon taste, consider adding an extra tablespoon of freshly squeezed lemon juice right before serving.
- Use a Large Pot if Needed: If you don’t have a 12-inch skillet, this recipe can easily be prepared in a large pot without compromising on flavor or texture.
- Thicken the Sauce: If you prefer a thicker sauce, you can increase the amount of cornstarch slightly or let the pasta sit covered off the heat for 5-10 minutes before serving.
Equipment
- 12-inch Nonstick Skillet – This is essential for preparing the entire dish in one skillet.
- Zester – For zesting the lemons needed in the recipe.
- Garlic Press – Useful for finely mincing or pressing the garlic cloves.
- Whisk – Needed for whisking the milk and cornstarch mixture together.
