Chicken And Broccoli Linguine With Lemon Butter Basil Sauce Recipes

CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE

Steps:

• Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
• Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
• Drain the pasta and broccoli and return to pan; set aside.
• Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
• Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
• Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
• Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
• Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.

EASY ONE-POT CHICKEN AND BROCCOLI LINGUINE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the broth; mix well. Add linguine and bring to boil. Reduce heat to medium heat. Boil gently, uncovered, stirring occasionally, for 8 minutes.
• Stir in broccoli, cream cheese and lemon juice. Cook 3 to 4 minutes, stirring often, or until the pasta is tender and the chicken is cooked through. Sprinkle with basil.

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI

Steps:

• Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

LEMON CHICKEN WITH BROCCOLI

Steps:

• Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
• Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.