Lemon Garlic Chicken Pasta
1 1/2 lbs. pasta
2 bunches broccoli, cut up into bite sized pieces
2 bunches broccoli, cut up into bite sized pieces
2-3 boneless skinless chicken breasts cut into 1 inch pieces
10 oz. grape tomatoes, cut in half
Boil water for noodles, place pasta in and boil until tender. Strain all of water off of pasta and place pasta in a large bowl. In another pot add 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, add the cooked broccoli to the pasta and stir.
In a large skillet 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 the cooked chicken to the pasta and broccoli in the bowl.
Sauce:
4 cups cream or half & half or milk
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
In a large skillet 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 the cooked chicken to the pasta and broccoli in the bowl.
Sauce:
4 cups cream or half & half or milk
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
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, zest from lemom 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.
Note: Can use other garden vegetable like zucchini and yellow squash too along with broccoli
Lemon Garlic Chicken Pasta
1 1/2 lbs. pasta
2 bunches broccoli, cut up into bite sized pieces
Boil water for 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.
2-3 boneless skinless chicken breasts cut into 1 inch pieces (or use grilled chicken from your freezer or leftovers)
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 the cooked chicken to the pasta and broccoli in the bowl.
10 oz. grape tomatoes, cut in half
Sauce:
4 cups cream, half & half or milk (I used 1 % milk and it worked great)
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
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. - See more at: http://www.dealstomeals.blogspot.com/2013/08/lemon-garlic-chicken-pasta.html#more
1 1/2 lbs. pasta
2 bunches broccoli, cut up into bite sized pieces
Boil water for 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.
2-3 boneless skinless chicken breasts cut into 1 inch pieces (or use grilled chicken from your freezer or leftovers)
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 the cooked chicken to the pasta and broccoli in the bowl.
10 oz. grape tomatoes, cut in half
Sauce:
4 cups cream, half & half or milk (I used 1 % milk and it worked great)
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
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. - See more at: http://www.dealstomeals.blogspot.com/2013/08/lemon-garlic-chicken-pasta.html#more
Lemon Garlic Chicken Pasta
1 1/2 lbs. pasta
2 bunches broccoli, cut up into bite sized pieces
Boil water for 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.
2-3 boneless skinless chicken breasts cut into 1 inch pieces (or use grilled chicken from your freezer or leftovers)
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 the cooked chicken to the pasta and broccoli in the bowl.
10 oz. grape tomatoes, cut in half
Sauce:
4 cups cream, half & half or milk (I used 1 % milk and it worked great)
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
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. - See more at: http://www.dealstomeals.blogspot.com/2013/08/lemon-garlic-chicken-pasta.html#more
1 1/2 lbs. pasta
2 bunches broccoli, cut up into bite sized pieces
Boil water for 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.
2-3 boneless skinless chicken breasts cut into 1 inch pieces (or use grilled chicken from your freezer or leftovers)
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 the cooked chicken to the pasta and broccoli in the bowl.
10 oz. grape tomatoes, cut in half
Sauce:
4 cups cream, half & half or milk (I used 1 % milk and it worked great)
1 stick butter
1/4 cup flour
4 cloves garlic, minced
Zest of 1 lemon
1 tsp. black pepper
1 tsp. salt
Juice of 1 lemon
1 cup parmesan cheese
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. - See more at: http://www.dealstomeals.blogspot.com/2013/08/lemon-garlic-chicken-pasta.html#more
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