Lemon Pasta with Chicken and Broccoli
This dish is a one pot wonder from start to finish. Instead of using a saute pan for the chicken, a pot to blanch the broccoli and a third pot to boil pasta, we do it all in one
Servings 4
Calories 467kcal
Ingredients
- 8 oz whole wheat spaghetti
- 4 c broccoli cut in long florets
- 10 oz chicken breast
- 1 teaspoon sea salt
- ½ teaspoon red chili flakes
- 1 tbs olive oil + 1 teaspoon
- 3 cloves garlic
- 1 Juice of one lemon and Zest
- ¼ c parmesan cheese
- 2 tbs pine nuts toasted
- Fresh basil optional garnish
Instructions
- Pre-heat grill to high heat.
- Bring a large pot of salty water to boil and cook spaghetti according to package instructions. (Subtract a minute of cooking time for al dente.)
- Add broccoli to the boiling water with pasta when there are 2 minutes left of cooking time. Drain pasta and broccoli, reserving 1 c starchy cooking liquid.
- Lightly brush chicken breast with 1 teaspoon of olive oil, sea salt and red chili flakes.
- Grill chicken breast until browned, about 4 minutes per side.
- In the same pot that you cooked the pasta and broccoli, heat remaining 1 tbs of olive oil over medium heat.
- Add garlic and cook for 30 seconds.
- Add in pasta, broccoli and cooked chicken (cut in cubes).
- If mixture seems dry, add in a bit of the reserved starchy cooking liquid until you reach desired consistency.
- Season with lemon juice, zest and Parmesan cheese.
- Check for seasoning and add more salt or pepper if needed.
- Garnish with toasted pine nuts and fresh basil.
Nutrition
Calories: 467kcal | Carbohydrates: 53.1g | Protein: 37.3g | Fat: 12.1g | Saturated Fat: 2.7g | Cholesterol: 65mg | Sodium: 714mg | Fiber: 11g