Creamy Lemon Chicken Linguini with Broccoli
July 7, 2021
My daughter Grace looked through our refrigerator, gathered ingredients and made this Creamy Lemon Chicken Linguini with Broccoli. There is nothing I like more than watching her cook. She used several techniques that I consider advanced and made this dish up on the fly. The results were absolutely superb.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Directions
1Boil a big pot of water. Season it well with salt. Cook pasta according to package directions. Reserve 1 cup of pasta water and drain the rest of the water. Set aside the pasta.
2Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and sauté, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate.
3Add the butter. Once the butter melts add garlic and let the garlic cook for 30 seconds. Lower the heat and add the half & half.
4Add the lemon juice, lemon zest, parmesan cheese, chilli flakes, and broccoli to the pan. Mix everything well.
5Add the chicken to the pan followed by cooked pasta and some of the reserved pasta water. Stir to combine. Serve with parsley and more parmesan on top.
Angelina
July 7, 2021
What an easy & tasty-sounding recipe! Chicken w/lemon (also chicken w/olives) are 2 of our favorite chicken dishes. Since I already have some chicken thawing for tonight’s dinner, I decided to make this nice & easy dish. I’m sure we’ll love it. For my family I always need to double most recipes, since there are 7 of us (4 kiddoes & 3 adults). One thing I found through much experience, is that I can successfully use Evaporated Milk in most recipes instead of Cream or Half & Half, since it has all the natural water evaporated out of it, & you’ll still get a creamy & tasty dish – with a lot less calories & fat (just sayin’). Nevertheless, I’m sure that our dinner this evening, using your daughter’s recipe, will be magnificent! I plan to serve it with a huge Italian Tossed Salad, & also an old fashioned Jello Mold (my mom’s 1970’s recipe) which she’s very excited about. YUM, can’t wait!