Zutaten für Broccoli And Lemon Pepper Chicken Alfredo With Bow Tie Pasta
- Chicken Breasts
- 1 cup broccoli florets
- Bow Tie Pasta
- 1 teaspoon lemon pepper seasoning
- Olive Oil
- 2 tablespoons lemon juice
- 1/4 cup butter
- All Purpose Flour
- 2 cups milk
- Parmesan Cheese
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- Mustard Powder
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Zubereitung von Broccoli And Lemon Pepper Chicken Alfredo With Bow Tie Pasta
- Boil 1 pound of bow tie pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1.5 pounds boneless, skinless chicken breasts and cook until browned on both sides and cooked through (about 6-8 minutes per side).
- Add 2 tablespoons lemon juice and 1 teaspoon lemon pepper seasoning to the skillet with the chicken. Stir to coat and cook for another minute.
- Remove chicken from skillet and set aside. Slice into bite-sized pieces.
- In the same skillet, add 1 cup of broccoli florets and 1/4 cup water. Cover and steam for 5 minutes, or until broccoli is tender-crisp.
- In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 2 cups milk until smooth and thickened. Bring to a simmer, stirring constantly.
- Reduce heat to low. Stir in 1 1/2 cups grated Parmesan cheese until melted and smooth.
- Season with 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon Dijon mustard.
- Add the cooked pasta, broccoli, and chicken to the cheese sauce. Toss to combine thoroughly.
- Serve immediately, or refrigerate for later enjoyment. Leftovers are even better the next day!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
22 g
Zucker
7g
Fett
45g
Kohlenhydrate
8g
