Xakk's Lemon Broccoli Pasta with Chicken

"I wrote this recipe for my friend Xakk, who loves his broccoli almost as much as he loves his partner, Liz. This is a solo meal for him, or with a side dish of fresh fruit, a light lunch for two."
 
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photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
13mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Cook the chicken breast in a non-stick frying pan, 4 minutes on each side or until cooked through.
  • Allow to cool slightly and then dice.
  • While the chicken is cooking, place the Broccoli and the Pasta in 2 quarts of salted boiling water, reduce heat to a simmer and cook for about 6 to 8 minutes or until the broccoli is fork tender.
  • Place oil, the juice from one lemon, garlic and pepper into a shallow dish and stir.
  • Drain the broccoli and pasta and add to the dish and toss.
  • Add chicken and toss again.

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Reviews

  1. We love this recipe! We use frozen pre-marinated, seasoned chicken breasts, which gives it some extra spice. We've made it several times and are experimenting with the garlic to find the perfect not-too-hot amount (and making sure to mix it WELL so no one gets a big bite of garlic!). As per Bill's suggestion, we especially like this dish served with a side of fresh watermelon chunks.
     
  2. Great, easy-to-make meal that easily doubled to serve the 2 of us! I did use previously baked chicken breasts (well-seasoned with lemon pepper), then followed the recipe pretty much, though used a large clove of garlic & left out the black pepper! Thanks for posting your recipe! [Tagged, made & reviewed in Healthy Choices]
     
  3. Very easy to make. It needed a little something for my taste though. I think I'll marinate the chicken in Italian seasonings next time. I will make this again.
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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