One-Pan Lemon Garlic Chicken Pasta
Servings 4 servings
Ingredients
- 1/4 cup of extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon of kosher salt plus lots of freshly ground black pepper
- 4 cloves of garlic minced
- 2 cups of low-sodium chicken broth
- 1 cup of water
- 1/2 pound of penne pasta about two cups
- 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
- 1 lemon sliced for garnish
- 1 cup of freshly shredded parmesan cheese
- 1 cup of fresh basil leaves
Instructions
- Season chicken breasts with one teaspoon of salt and freshly ground black pepper.
- Heat olive oil over medium high and brown chicken breast.
- Lower heat and add garlic to pan.
- Sautee garlic and chicken together about one minute.
- Then add chicken broth, water and uncooked pasta to pan.
- Bring to a boil, then turn heat down to low.
- Cook covered on low for about fifteen minutes.
- Remove cover and let simmer for about five more minutes until liquid is reduced by half.
- Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
- Season with additional salt and pepper if needed and garnish with lemon slices.