Creamy Lemon-Chicken Pasta
Roasted Broccoli
Ingredients
- 1 (16-oz) pkg linguine
- 1½ lb boneless, skinless chicken breasts
- 3 Tbsp butter
- 1 (8-oz) block cream cheese, softened
- 1 (5-oz) carton shredded Parmesan cheese
- 1 lemon
Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt butter in a large, deep skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until done; remove from skillet, and thinly slice.
- Add reserved pasta water and cream cheese to skillet; cook over medium-low heat stirring until mixture is smooth. Add Parmesan, and stir until blended.
- Grate zest and squeeze juice from lemon; add to cheese mixture, stirring until blended. Add pasta and sliced chicken; toss. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Toss together broccoli and oil on a rimmed baking sheet; spread in a single layer. Bake 10 minutes or until browned and tender; season with salt and pepper to taste.
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