Creamy Chicken, Broccoli and Pasta Skillet

By nlhartman

From Meredith Deeds, Minneapolis Star Tribune contributor.

Ingredients

• 1 lb. chicken tenders, cut into 1-inch chunks
• 1/2 t. salt divided
• 1/2 t. freshly ground black pepper, divided
• 1 T. olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• Zest of one lemon
• 3 c. low-sodium chicken broth, divided
• 8 oz. pasta of choice
• 3 c. broccoli florets, chopped into small pieces
• 4 oz. cream cheese, softened
• 1/4 c. grated Parmesan, plus more for serving
• 1 T. lemon juice

Details

Preparation time 10mins
Cooking time 30mins
Adapted from startribune.com

Preparation

Step 1

Season the chicken with 1/4 t. salt and 1/4 t. pepper.
Heat the oil in a 12-inch skillet over medium-high heat.
Add the chicken and cook, stirring until the chicken is browned on both sides, and almost entirely cooked through.
Remove the chicken from the skillet.
Add the onions and cook for another 3-4 minutes, until softened.
Add the garlic and lemon zest and cook for another minute or two.
Pour 2 1/2 c. of the broth into the pan. Bring to a boil.
Stir in the pasta and remaining 1/4 t. salt and pepper and reduce heat to medium.
Cover and cook for 11 minutes.
Uncover, add the broccoli, cooked chicken and remaining 1/2 c. of the broth.
Cover and cook for 3-5 minutes, or until the pasta is al dente and the broccoli is crisp/tender.
Stir in the cream cheese, Parmesan and lemon juice until smooth.
Cook for another 1-2 minutes, or until the sauce is creamy and coats the pasta.
Remove from heat and let sit for a few minutes.
It will continue to thicken as it sits.
Serve hot with extra Parmesan for sprinkling.