Ingredients
- 2 ounce dry pasta, such as linguine
- 4 ounce boneless skinless chicken breast, cut into 1/2” thick strips
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cup broccoli florets
- 1/2 cup sliced onion
- 1 clove garlic, minced
- 3/4 cup low sodium chicken broth
- 1 cup egg, lightly beaten
- 3 tablespoon grated parmiggiano reggiano cheese
- 1/4 teaspoon freshly grated lemon zest
Preparation
Baking Directions:
Bring a large pot of water to a boil and cook pasta according to package directions.
Drain and keep warm.
In a small bowl, toss chicken with lemon juice ¼ teaspoon salt and ¼ teaspoon pepper.
Heat olive oil in a large skillet over medium high heat and add chicken.
Cook until browned and just cooked through.
Remove from the skillet, set aside, and add broccoli, onion and garlic.
Sauté until onion has softened, 3 minutes, and then add chicken broth.
Continue to cook until broccoli is tender.
Add chicken and pasta and toss well until combined.
Turn off heat.
Add egg and 2 tablespoons grated parmiggiano and immediately toss well until the sauce has thickened.
Garnish with remaining 1 tablespoon grated parmiggiano and lemon zest.
Serve immediately.
