Katie's Chicken and Broccoli Pasta

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

1
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.
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PastaPasta
WaterWater
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PotPot
2
Drain well.
3
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
4
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.
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Chicken BreastChicken Breast
Lemon JuiceLemon Juice
Whole ChickenWhole Chicken
CapersCapers
5
Remove chicken from pan.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
6
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.
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AsparagusAsparagus
MushroomsMushrooms
BroccoliBroccoli
WaterWater
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Frying PanFrying Pan
7
Layer pasta, chicken, and vegetables in a large platter or bowl to serve.
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VegetableVegetable
Whole ChickenWhole Chicken
PastaPasta
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BowlBowl
DifficultyMedium
Ready In35 m.
Servings6
Health Score44
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