This recipe comes from No. 2 Pencil, and is it ever good! I love pasta. Oh boy do I love pasta! But most dishes made with it are heavily laden with wonderful sauces. They taste fantastic, but sometimes I like a pasta dish with a lighter taste, and this is a perfect recipe for that. And it’s a one pan meal!!
The original recipe had lemon juice, lemon zest, and sliced lemons on top for a garnish. I increased the lemon juice, left out the zest, and as for the slices, it’s a waste unless they’re being used, like on fish or whatever. Not only would my kids have left them on the plate or just thrown them away, this isn’t a restaurant where I need to be that concerned about the appearance of the dish. So I skipped that step. ;-)
I also cut the oil in half, skipped the parmesan cheese in it (it was great without it!), used slightly more pasta, and threw in broccoli. I knew it would be wicked good with the lemon and chicken, and it was.
So, let’s get cooking!
Cube the chicken breast into 1 inch pieces….
….and mince the garlic. Do you mince it by hand? I do once in a while, but mostly I use my garlic press.
In a large skillet, sauté the chicken in the oil until just done.
Add the garlic, chicken broth, water, lemon juice, basil, pasta, and broccoli.
Bring to a boil, then turn heat down to low and cover, cooking for about 15 minutes. If there is too much liquid, uncover and cook for maybe another five minutes to reduce it. Of course you want some liquid in it, but if the pasta is struggling in it and yelling, “Help! I’m drowning! I can’t swim!” then a little liquid has to go. ;-)
And there you have it; it’s done! Enjoy! ~TMMF
2 Tbl Oil
1 lb chicken breast
4 cloves garlic
2 c chicken broth
1 c water
½ c lemon juice
Lemon zest, optional
½ tsp dried basil
12 oz bowtie pasta
16 oz frozen broccoli
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