Pasta with Chicken and Broccoli in a Lemon Cream SauceI’m always looking for ways to use leftover cooked chicken, and this is one simple dish that I think you’ll enjoy. If you don’t already have a Microplane zester, you’ll want to purchase one – you can’t beat it for zesting!
Pasta with Chicken & Broccoli in a Lemon Cream Sauce
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups broccoli florets
1/2 cup white wine
1 pound cooked chicken, sliced or cubed
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 whole lemon, zested and juiced
8 ounces cooked pasta
Heat olive oil in a large skillet over medium high heat. Add onion and cook until slightly softened, about 3 minutes. Add garlic and broccoli and cook, stirring, for about 2 minutes. Add wine and quickly cover to allow the steam to cook the broccoli for 3 more minutes. Add cooked chicken and heavy cream and bring to a boil. Reduce and let simmer for 2 minutes to thicken slightly. Add lemon zest, lemon juice, cheese and cooked pasta. Toss and cook for one more minute. Serve immediately.