Chicken, Broccoli and Penne with a Lemon Garlic Sauce
1 pound Penne Pasta
1 pound boneless chicken breasts, cut into small chunks
4-5 stalks of fresh broccoli, chopped
Juice of 1 lemon
Zest of 1 lemon
5 TBS chopped Garlic
2 cups Chicken Broth
3 TBS Butter
Salt, pepper and parsley
Cook pasta until it just has a little bite to it. Reserve about 1 cup of the pasta water, drain and set aside.
Steam, boil or roast the broccoli until dark green and still crunchy. Set aside.
In a large sauté pan, add butter and garlic. Cook until just browned. Add in Chicken broth, bring to a boil, lower to a simmer, cook for about 10-15 minutes to reduce. Add in a little of the reserved pasta water, Lemon juice and Parsley. Salt and pepper to taste. In a large pot or bowl, combine the pasta, chicken, broccoli and the sauce together well. Sprinkle with a little more lemon zest and parsley before serving