Katie's Chicken and Broccoli Pasta

Name: Katie's Chicken and Broccoli Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed and cut into 1 inch pieces; 473 milliliters broccoli florets; 85 grams sliced mushrooms, drained; 2 Tbsps capers; 1 large skinless, boneless chicken breast half - cut into cubes; 2 Tbsps lemon juice; 59 milliliters olive oil; 454 grams penne pasta; 59 milliliters water

Katie's Chicken and Broccoli Pasta

Katie's Chicken and Broccoli Pastan is a dairy free main course. This recipe serves 6. One serving contains 412 calories, 17g of protein, and 11g of fat. A mixture of chicken breast half, capers, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain well.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer.

Ingredients you will need

Chicken Breast

Lemon Juice

Whole Chicken

Capers

Remove chicken from pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender.

Ingredients you will need

Asparagus