 | This dish came about entirely because I had bought a ton of penne pasta on sale (like 10 cents a box sale) and the fact that I had a drawer full of lemons courtesy of my mom. C proclaimed it was "too lemony" but I am positive if he hadn't seen me squeezing the lemon juice, it wouldn't have been an issue. Miss F inhaled hers, though was being picky about the broccoli. I had made broccoli while we were in Whistler and she now insists that Canadian broccoli is far superior to the broccoli we get here. I adapted this recipe from Mel's Kitchen Café. |
1 tablespoon vegetable oil
1 pound chicken breasts, cubed
4 cloves garlic, finely minced or pressed
½ teaspoon dried basil
3 ½ cups water
2 ½ cups chicken broth
1/3 cup freshly squeezed lemon juice
16 ounces penne pasta
3 cups chopped fresh broccoli florets
1 cup milk
2 tablespoons cornstarch
½ cup freshly grated Parmesan cheese
Heat the oil in a large skillet with a lid over medium heat, add the chicken and sauté until the chicken is browned and cooked through. Remove the chicken to a plate and set aside. Add the garlic and basil to the skillet and sauté for 30 seconds, until fragrant. Add the water, broth and lemon juice to the skillet. Bring the mixture to a simmer and add the penne, stir to combine. Cook for 10 to 12 minutes, until the pasta is tender. Add the broccoli and cover, cook for 2 minutes more. Whisk together the milk and cornstarch, stir into the skillet along with the Parmesan and reserved chicken. Simmer, uncovered, 2 minutes more. Season to taste with salt and pepper, serve.
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