Description
A flavorful meal of chicken and bowtie pasta tossed in a zesty lemon and buttery sauce with fresh broccoli.
Ingredients
Scale
- 1.5 lbs chicken breast or tenders, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- 1 tsp red pepper flakes
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 12 oz bowtie pasta (farfalle)
- 3 cups broccoli florets
- 1/2 cup reserved pasta water
Instructions
- Cook the bowtie pasta in a large pot of generously salted boiling water until just al dente. In the last 3 minutes of cooking, add the broccoli florets. Before draining, reserve half a cup of the pasta water.
- Season the chicken pieces with garlic powder, smoked paprika, onion powder, salt, and black pepper. Sear the chicken in olive oil over medium-high heat for about 3-4 minutes on each side until it is deeply golden and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and transfer it to a plate.
- Reduce the heat to medium. In the same skillet, add the unsalted butter. Once melted and foaming, add the minced garlic and cook for 1-2 minutes until the garlic is golden and fragrant.
- Stir in the Dijon mustard and mix well. Add the red pepper flakes, then remove the skillet from the heat. Mix in the lemon juice, lemon zest, and a splash of the reserved pasta water to create a glossy sauce. Season with salt and pepper to taste.
- Add the pasta and broccoli to the skillet. Toss everything over medium heat, adding more pasta water as needed to help coat the pasta and vegetables. Add the chicken back into the skillet and toss to combine, ensuring everything is coated in the sauce.
- Finally, stir in the chopped fresh parsley and thyme. Taste the dish and adjust the seasoning if needed. Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice.
Notes
This dish can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg