I really do like pasta, only most times I like it prepared very simply. Cooked to a toothsome al-dente, tossed with a bit of butter, I don't really ask for much more. Most times I will even steal a bite straight out of the pot before serving! My first problem with most pastas is the missing bite; overcooked. The second; too much sauce, period. The perfect combination for discouraging me from ordering pasta anywhere.
When I want pasta, I usually cook my own, al-dente only please. Making my own pasta means I can also portion my own sauce (which is usually out of a bottle) or make it from scratch. So make my own I did when I came across this recipe. I ended up making this dish twice that same day. Who knew that butter, garlic and lemon could taste so good together? And the parmesan cheese? Don't skip on it, it belongs here.
Chicken & Broccoli Pasta with Herb Butter Sauce
- 1/2 cup european butter, softened
- 1 Tbsp dried basil
- 1 garlic clove, pressed
- 1 Tbsp lemon juice
- 1 Tbsp grated parmesan cheese + extra for topping
- 1 Tbsp olive oil
- 2 chicken thighs, skinless and boneless
- Salt and pepper
- 8 oz angel hair pasta or thin spaghetti
- 1 tsp salt
- 2 cups small broccoli florets
- For the sauce: In a medium saucepan, bring 2 quarts of water and 1 tsp of salt to a boil. Combine butter, basil, garlic and cheese in a bowl and set aside until ready to use.
- Rinse broccoli and cut into florets, set aside.
- For the chicken: In a small skillet, heat olive oil. Using a paper towel, pat the chicken dry and liberally salt and pepper both sides. Place into hot skillet and brown both sides of the chicken till thoroughly cooked, set aside to rest.
- For the pasta: Cook pasta as directed on the box, when pasta is down to the last minute of cooking, add broccoli to blanche.
- Drain pasta and broccoli, transfer to a large serving bowl. Add butter mixture and salt and pepper to taste as you toss pasta. Slice chicken into thin strips and add to pasta. Serve with lemon wedges and additional sprinkling of parmesan.