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    Home » Blog » Entrees

    Skillet Chicken Broccoli & Pasta

    Published: Jul 10, 2014 by Lyndsay Homme Modified: May 17, 2020
    This post may contain affiliate links. Leave a Comment

    Serves 6

    1 lb boneless skinless chicken breast, cut into bite sized chunks
    a tablespoon or two of olive oil
    ½ yellow onion, diced
    3 or 4 cloves of garlic, minced
    ½ lb pasta (I used elbows)
    2 ¾ cup chicken stock
    small head of broccoli
    juice of 1 lemon
    red pepper flakes (optional, for the adults)
    nutritional yeast (optional)

    Heat about a tablespoon of olive oil in a large skillet over medium heat. Season your chicken with salt and pepper and add to the pan. Brown your chicken on all sides, adding more oil if needed, but don't cook it all the way through. Once it's browned, set the chicken aside on a plate, and add your onions to the pan. Cook the onions for four or five minutes, until they become soft. Add your garlic, and cook for about a minute, just until it starts to become fragrant. Add in your pasta, chicken and two cups of the stock. Give it a good stir, cover, and lower the heat to a simmer for about 8 minutes or until your pasta is just about cooked through. Stir occasionally to be sure the pasta doesn't stick to the pan, and add more stock if you need to. When the pasta is cooked, add in your broccoli, lemon juice and about ¾ cup more stock. Cover and cook for three or four minutes, until your broccoli is cooked but still crunchy. At this point you can stir in your nutritional yeast and pepper if you're using them. I like to also garnish with fresh parsley and the zest from the lemon.

    You can also make a citrus version, like this one here.

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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