This dish is light and refreshing, perfect for a summer evening with a nice glass of white wine 🙂
Lemony Roasted Chicken & Broccoli Pasta
Ingredients
- about 3 heads broccoli, trimmed and chopped
- 1/2 box of your favorite long pasta (I usually make fresh fettuccine, but in a crunch we had spaghetti rigati)
- 1 (14-ounce) can reduced-sodium chicken broth
- 1/3 cup fresh lemon juice
- 2 cloves garlic, minced
- 2-3 cups shredded roasted chicken (from about 1 small roasted chicken)
- 3/4 cup freshly grated Parmesan
- 1/2 cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- Salt, freshly ground black pepper and all-purpose seasoning
Directions
Bring a large pot of salted water to a boil. Add pasta and cook until 4 minutes from al dente, then add broccoli and finish cooking together. Reserve 1/2 cup liquid; drain and rinse with cold water.
Meanwhile, bring the broth and lemon juice to a boil in a large skillet over medium-high heat. Boil until the broth reduces a bit. Add the garlic and chicken, simmer on low. Add broccoli and pasta to the chicken broth and stir to combine. Add 1/3-1/2 cup of Parmesan, pine nuts, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten if needed* Season to taste. Sprinkle with the remaining Parmesan and serve.
*note this is a really light sauce so it will seem as if it’s not ‘coming together’ give it time and some good light stirring. The chicken and broccoli will absorb all that lovely juice.
It’s great as a cold salad for leftovers too!
