|C: "Why does this taste lemony? It's too lemony." |
Me: "Because it is lemon chicken pasta."
C: "But why did you add lemon?"
Sigh...at least Miss F liked it. And it even got her to eat all her bell peppers. I am loving that she is starting to try more and more vegetables without struggle. I loved this dish and I knew I would since I created the recipe. My mom brought over more lemons from her tree, they are so huge that one lemon provided 1/4 cup of juice. I still have about 8 more to use, but I guess I won't be using them in any more pastas. Or maybe I will...because he likes this and this just fine.
12 ounces pasta
1 tablespoon olive oil
2 boneless skinless chicken breasts cut into bite size pieces
1 cup chopped broccoli
1 red bell pepper, chopped
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons corn starch
1 cup heavy cream
¼ cup fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper
Bring a large pot of salted water to a boil. Add the pasta to the boiling water. Cook per package instructions.
In a large sauté pan, heat the oil over medium high heat. Add the chicken, broccoli, bell pepper and onion to the pan and sauté until the chicken is cooked through, about 5 minutes. Add the garlic and sauté for 30 seconds more. Remove the chicken, broccoli, bell pepper and onion to a plate. In a 2 cup measure, whisk together the chicken broth and corn starch. Pour the chicken broth into the pan, add the cream and lemon juice. Bring to a boil, stirring constantly. Cook for 3 minutes and stir in the salt and pepper. Return the chicken, broccoli, bell pepper and onion to the pan. Add the drained pasta to the pan and toss to coat. Serve.
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