Come on, slackers. I can't be the only one making yummy meals lately ;)
Here's another one from the Mel's Kitchen blog that we thought was a winner. Again, a little time intensive but really good. We had our two neighbor girls eat dinner with us and had enough leftover to give a little to their mom later and two servings for leftovers (Kelli wasn't with us, so it was just Brad and I, Will, and our two neighbor friends ages 12 and 14).
Ingredients:
1 1/2 pounds chicken breasts, cubed (about 3 small-medium sized)
salt and pepper
1 tablespoon oil
4 cloves garlic, minced
1/2 teaspoon dried basil
2 1/2 cups water
2 cups chicken broth
zest of 2 lemons (about 1 tablespoon)
1/3 cup freshly squeezed lemon juice (from your 2 lemons)
12 ounces penne pasta
2-3 cups chopped fresh broccoli florets
3/4 cup milk
1 tablespoon cornstarch
1/2 cup freshly grated Parmesan cheese
Directions:
1. Pat the chicken dry with a paper towel and season with salt and pepper. Heat the oil in a large 12-inch skilled over medium heat. Add the chicken and saute until browned and cooked through. Remove the chicken to a plate but try and keep as much liquid/oil in the skillet.
2. Keep the skillet on medium heat (add more oil if you need to, I didn't...). Add the garlic and basil and stir constantly for 30 seconds. Add the water, broth, lemon juice, and pasta. Stir to combine.
3. Bring the mixture to a simmer and cook, stirring occasionally to keep the pasta from sticking for 10-12 minutes until the pasta is tender. There will be a bit of liquid left, no worries.
4. Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
5. Uncover the skilled and stir in the milk mixture along with the Parmesan cheese and chicken. Simmer, uncovered, until the sauce has thickened a little bit (about 1-2 minutes).
6. Season with additional salt and pepper and serve.
Enjoy.
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