Lemon Chicken Pasta
Looking for a speedy gourmet dinner? This mouthwatering Lemon Chicken Pasta with Broccoli recipe is perfect for busy weekdays! It's made with frozen broccoli and leftover cooked chicken to help speed things up!
Ingredients
- 3 Tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- 1 lemon zested and juiced
- 2 cups leftover diced chicken
- 3 cups frozen broccoli
- ½ pound dry spaghetti
- 1 cup grated Parmesan cheese
- lemon wedges for serving
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta according to the directions on the box, taking it off the heat when it’s al dente. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Cook for 3-4 minutes, stirring often, until the butter is deeply browned and starts to smell toasty.
- Add the pepper, lemon zest, and lemon juice and cook for 1 minute, stirring constantly, until fragrant.
- Whisk in the reserved pasta water.
- Add the chicken and broccoli. Cook 2-3 minutes, until just heated through.
- Remove the pan from the heat and stir in the cooked pasta and cheese into the lemon sauce until it's evenly coated and creamy.
- Top with additional Parmesan cheese and black pepper, if desired. Serve with lemon wedges.
Nutrition
Serving: 1serving | Calories: 532kcal | Carbohydrates: 50g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 517mg | Potassium: 553mg | Fiber: 4g | Sugar: 3g | Vitamin A: 933IU | Vitamin C: 63mg | Calcium: 278mg | Iron: 2mg
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