Joined: 25 Aug 2006
|Posted: Mon May 05, 2008 12:26 pm Post subject: Lemon Broccoli Chicken Pasta
|An easy quick and yum pasta dish.
chicken - either thigh or breast - 1 piece for each mouth you're feeding.
any dried herb you like for chicken like thyme, dill, tarragon etc
1 head of broccoli
either sour cream, cream, evaporated milk/milk. (low fat versions work just fine).
pasta - short pasta works best - like shells, farfalle, penne etc rather than long pasta.
Put on a big pot of water to cook the pasta.
While water is coming to the boil, chop up the chicken and fry it in a little oil in a frypan with the herb of your choice.
Using a vegetable peeler, peel off the rind of the lemon (wash it first!) then chop up the rind and add that to the chicken. Juice the lemon and add the juice, stir to get all the scrapings off the frypan bottom.
When water boils put your pasta on.
Add your cream/sour cream - even milk or evaporated milk will do. Let it simmer to make a nice sauce. It will probably be very runny, add some grated parmesan cheese to thicken it. Turn down heat to low.
In last 5 minutes of pasta cooking time, throw the chopped broccoli florets to the pasta. Broccoli will be done when the pasta is done.
If sauce is too thick, add a spoonful of the pasta cooking water to thin it. Drain pasta & broccoli, tip back into pot and stir sauce through it and serve with extra parmesan & pepper.
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