One-Pan Lemon Garlic Chicken Pasta

Serving Size: 4

This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size4

Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

1/4 cup extra virgin olive oil
1 pound boneless skinless chicken breast cut into 1 inch chunks
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 clove garlic minced
2 cup low-sodium chicken broth
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup grated parmesan cheese
1 cup fresh basil leaves

Season chicken breasts with salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Sautee garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.

Reheating Instructions

Heat over a cooktop on medium in a large non-stick pan until heated through.