The Humpherys Family

Lemon Chicken Pasta with Broccoli

Recipe Added:  12/4/2011
1 1/2 lbs chicken breasts, cubed
4 cloves garlic, finely minced
1/2 tsp dried basil
2 1/2 cups water
2 cups chicken broth
juice and zest of two lemons
12 oz Penne pasta
2 cups chopped fresh broccoli
3/4 cup milk
1 Tbsp cornstarch
1/2 cup grated Parmesan cheese
Pat chicken dry with a paper towel and season well with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium heat until the oil is hot and rippling. Add chicken and saute, stirring frequently, until chicken is browned and cooked through. Remove chicken to a plate, keeping as much oil/liquid in the skillet as possible.

Keep the skillet on medium heat and add another tsp of oil if needed. Add garlic and basil and stir constantly about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine. Bring mixture to a simmer and cook, stirring occasionally, for 10-12 minutes until the pasta is tender but not fully cooked. Add 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 skillet and stir in milk mixture and Parmesan cheese and reserved chicken. Simmer, uncovered, until sauce has thickens, 1-2 minutes. Season with additional salt and pepper and serve immediately.
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