Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 8 oz fusilli or penne pasta
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 1 tbsp fresh lemon juice
Instructions
- Chop chicken into bite-sized pieces and rinse broccoli under cold water.
- Cook pasta according to package instructions until al dente; drain.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden brown (about 5-7 minutes).
- Stir in minced garlic and add broccoli florets; sauté for about 3-4 minutes until bright green.
- Pour in chicken broth and heavy cream; simmer gently until thickened.
- Toss cooked pasta with the sauce, lemon juice, and Parmesan cheese until well combined.
- Serve warm, garnished with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg