Family Resources
Harvest of the Month - Broccoli! 

CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE
Ingredients
  • 1 pound dry penne regular or whole wheat
  • 8 cups broccoli cut into florets
  • 20 ounces boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon chili flakes
  • 1/2 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 cups chicken broth low sodium
  • 2 tablespoons olive oil
  • Parmigiano reggiano and fresh basil optional garnish
Download pdf of recipe
​Instructions
  • Bring a large pot of salty water to a boil and cook pasta according to package directions.
  • Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
  • Drain the pasta and broccoli and return to pan; set aside.
  • Heat a large skillet over medium-high heat and add cooking spray. Sprinkle cubed chicken breasts with salt and chili flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
  • Leaving the pan on medium-high, add white wine and use wooden spoon to deglaze pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
  • Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for additional minute or two.
  • Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
  • Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano reggiano and fresh basil.

https://thelemonbowl.com/chicken-broccoli-pasta-with-lemon-butter-sauce/​