Ingredients
Lemon Garlic Parmesan Pasta
- 8 oz Chicken breast boneless skinless cut into strips
- Salt to taste
- Black pepper to taste
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Butter
- 2 cloves Garlic minced
- 1/3 cup White wine
- 2/3 cup Chicken broth
- 1 TBSP Lemon juice plus some zest for garnish
- 1/4 cup Half and half
- 4 oz Spaghetti
- 1/2 cup Parmesan cheese grated (reserve some for topping)
- Fresh parsley for garnish
- Red pepper flakes for garnish
Broccoli
- 2 cups Broccoli cut into florets
- Salt to taste
White Grape Juice
- 24 oz White Grape juice cold
Instructions
- Season chicken liberally on both sides with salt and pepper. Heat oil in a large skillet over medium heat. Saute the chicken for 3 - 4 minutes to brown well. Immediately add half the chicken broth, reduce heat to simmer and cover pan, allow to cook 5 more minutes.
- Melt the butter over medium heat into the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Add salt and pepper. Add in white wine and cook for 2 minutes to allow it to reduce slightly. Then add the rest of the chicken broth and the lemon juice.
- Slowly pour in the half and half then bring to a gentle boil. Add the pasta into the pan, breaking in half if needed or allow them to heat so you can bend them into the pan using tongs.
- Allow pasta to simmer for 4 - 5 minutes, stirring frequently, then reduce heat to low and continue to simmer until pasta is al dente. Refer to the package instructions for cooking time. Add the parmesan gradually, reserving some for serving. The sauce will continue to thicken as the dish sits.
- Sprinkle it with fresh parsley, lemon zest, and red pepper flakes.
- Make the Broccoli: Bring a pot of salted water to a boil. Add the broccoli to the boiling water and cook for 3 - 5 minutes, or until bright green and tender. Then drain and transfer to a plate. Season with a sprinkle of salt.
- Serve the spaghetti with broccoli and white grape juice.
Nutrition
Calories: 867kcal | Carbohydrates: 103g | Protein: 46g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 938mg | Potassium: 1305mg | Fiber: 5g | Sugar: 54g | Vitamin A: 1089IU | Vitamin C: 84mg | Calcium: 439mg | Iron: 3mg
Lemon Garlic Parmesan Pasta
Ingredients
Lemon Garlic Parmesan Pasta
- 8 oz Chicken breast boneless skinless cut into strips
- Salt to taste
- Black pepper to taste
- 1 TBSP Extra-virgin olive oil
- 1 TBSP Butter
- 2 cloves Garlic minced
- 1/3 cup White wine
- 2/3 cup Chicken broth
- 1 TBSP Lemon juice plus some zest for garnish
- 1/4 cup Half and half
- 4 oz Spaghetti
- 1/2 cup Parmesan cheese grated (reserve some for topping)
- Fresh parsley for garnish
- Red pepper flakes for garnish
Broccoli
- 2 cups Broccoli cut into florets
- Salt to taste
White Grape Juice
- 24 oz White Grape juice cold
Instructions
- Season chicken liberally on both sides with salt and pepper. Heat oil in a large skillet over medium heat. Saute the chicken for 3 - 4 minutes to brown well. Immediately add half the chicken broth, reduce heat to simmer and cover pan, allow to cook 5 more minutes.
- Melt the butter over medium heat into the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Add salt and pepper. Add in white wine and cook for 2 minutes to allow it to reduce slightly. Then add the rest of the chicken broth and the lemon juice.
- Slowly pour in the half and half then bring to a gentle boil. Add the pasta into the pan, breaking in half if needed or allow them to heat so you can bend them into the pan using tongs.
- Allow pasta to simmer for 4 - 5 minutes, stirring frequently, then reduce heat to low and continue to simmer until pasta is al dente. Refer to the package instructions for cooking time. Add the parmesan gradually, reserving some for serving. The sauce will continue to thicken as the dish sits.
- Sprinkle it with fresh parsley, lemon zest, and red pepper flakes.
- Make the Broccoli: Bring a pot of salted water to a boil. Add the broccoli to the boiling water and cook for 3 - 5 minutes, or until bright green and tender. Then drain and transfer to a plate. Season with a sprinkle of salt.
- Serve the spaghetti with broccoli and white grape juice.
Nutrition
Calories: 867kcalCarbohydrates: 103gProtein: 46gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 117mgSodium: 938mgPotassium: 1305mgFiber: 5gSugar: 54gVitamin A: 1089IUVitamin C: 84mgCalcium: 439mgIron: 3mg
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