Sunday, December 16, 2012

Farfalle with Chicken, Spinach and Broccoli

2 boneless, skinless chicken breasts, thinly sliced
salt and pepper
2 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
zest and juice of 2 lemons
1 lb farfalle pasta
1-2 cups chopped fresh broccoli
3 cups fresh baby spinach
1/2 cup parmesan

Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water for later use.  Melt butter in saucepan over medium high heat.  Season chicken with salt and pepper.  Sear chicken - place in saucepan with melted butter, flip after 3-4 minutes when it develops color, do not move until then.  Remove from pan and set aside.  Add garlic and broccoli to pan over medium heat and saute for 3-5 minutes.  Add cream and lemon.  Simmer until slightly thickened ~5 minutes.  Combine with cooked pasta, chicken, spinach and cheese.  Season with salt and pepper and toss. 

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