Summer is a great time for pasta. When garden vegetables begin coming from my garden, my favorite way to serve them is in between noodles and a yummy sauce. The sauce is the highlight of this pasta dish. The simple lemony alfredo is so light and flavorful it pairs great with any vegetables you need to use up. I happened to have fresh broccoli and grape tomatoes ready to be used. Feel free to add other garden veggies like zucchini, yellow squash, asparagus, etc. Use the grilled chicken from your freezer and you have a meal that can come together in less than 20 minutes 😉 



 


Lemon Broccoli Chicken Pasta
Ingredients
  1. Lemon Garlic Chicken Pasta
  2. 1 1/2 lbs. pasta
  3. 2 bunches broccoli, cut up into bite sized pieces
  4. 2-3 boneless skinless chicken breasts cut into 1 inch pieces (or use grilled chicken from your freezer or leftovers)
  5. 10 oz. grape tomatoes, cut in half
Sauce
  1. 4 cups cream, half & half or milk (I used 1 % milk and it worked great)
  2. 1 stick butter
  3. 1/4 cup flour
  4. 4 cloves garlic, minced
  5. Zest of 1 lemon
  6. 1 tsp. black pepper
  7. 1 tsp. salt
  8. Juice of 1 lemon
  9. 1 cup parmesan cheese
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Instructions
  1. Boil water for the noodles, place pasta in and boil until tender. Remove with a strainer the pasta and place in a large bowl. In the same hot pasta water, place the cut up broccoli and let steam until bright green and slightly tender (don't over cook or you will have soggy broccoli). When the broccoli is cooked, drain the water out and add the cooked broccoli to the pasta and stir.
  2. In a large saute pan, place the chicken pieces and saute with a little olive oil or butter until cooked through and lightly golden brown. Season the chicken heavily with lemon pepper. Add to the cooked pasta.
  3. In the same saute pan that you cooked the chicken place the butter in the bottom of the pan and turn to medium heat. Add the flour and mix the flour and butter together until it creates a roux. Add the minced garlic, pepper, and salt and stir. Once the butter is melted and the roux has cooked for 1-2 minutes, add the milk and whisk vigorously until combined and the sauce begins to thicken. Cook the sauce on medium heat for several minutes until the sauce begins to thicken. Once the sauce is a nice alfredo texture, add the juice of the lemon and half of the parmesan cheese. Continue to stir and then pour the sauce over the chicken, broccoli and pasta. Stir around and then garnish the top with grape tomatoes and more parmesan cheese. Serves 6-8 people.
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