Spaghetti with Lemon Garlic Chicken and Broccoli
Citrus-Infused Garlic Chicken Spaghetti with Tender Broccoli Florets
Ingredients:
- 12 oz (340g) spaghetti
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 large head broccoli, cut into florets
- Zest and juice of 2 lemons
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1/4 cup reserved pasta water
Directions:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper. Add to the skillet and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using) and sautΓ© for 30 seconds until fragrant.
- Add the broccoli florets to the skillet with 2 tablespoons of water. Cover and steam for 3-4 minutes until the broccoli is bright green and crisp-tender.
- Return the cooked chicken to the skillet. Add the lemon zest, lemon juice, and butter. Stir until the butter is melted.
- Add the drained spaghetti and toss to combine. If the pasta seems dry, add the reserved pasta water a little at a time until you reach your desired consistency.
- Remove from heat and stir in the chopped parsley and Parmesan cheese.
- Season with additional salt and pepper if needed.
- Serve immediately with extra Parmesan cheese on top.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings
