Lemon chicken and broccoli

Prep 10 min
Plus Cooking time: 8 minutes
Makes 3 to 4 servings

1

Ingredients

1/2 450-g pkg
spaghetti or fettuccine pasta
1 head
broccoli, or 1 large bunch asparagus, about 500 g
1
yellow or green bell pepper
2
skinless, boneless chicken breasts, or 6 skinless, boneless chicken thighs
pinch
pinch
ground black pepper
1/2
garlic butter, or 2 tbsp butter and 1 tsp bottled chopped garlic or 1 garlic clove, minced
1/2
1/2 cup
grated parmesan, or crumbled feta

Instructions

  • Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, if using broccoli, slice stalks from florets. Cut florets into chunky pieces. Peel stalks, then thinly slice. If using asparagus, snap off and discard tough ends. Slice spears in half. Core and seed yellow pepper, then thinly slice. Slice chicken into thin strips. Sprinkle with pinches of salt and pepper.
  • Melt garlic butter in a large, non-stick frying pan over medium-high heat. If using regular butter, melt in frying pan, then add garlic. Stir constantly 1 minute. Add chicken and stir-fry until lightly golden brown, 3 to 4 minutes. Remove from heat.
  • A few minutes before draining pasta, add broccoli and yellow pepper to pasta and boiling water. Boil until done as you like, 2 to 3 minutes. Drain pasta and vegetables. Return to saucepan or a big bowl. Squeeze in juice from lemon and stir to evenly coat. Stir in chicken and cheese until mixed. Taste and add salt and pepper, if needed.

Store-bought garlic butter has become a secret ingredient in the Chatelaine Test Kitchen. Sold beside regular butter in the supermarket, it adds an instant flavour boost. Here, we love it melted over hot noodles with a squeeze of fresh lemon, tender strips of chicken and bright green broccoli.

Nutrition

Calories 405, Protein 26.9 g, Carbohydrates 48.5 g, Fat 11.4 g, Fibre 3.9 g, Sodium 677 mg.
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