Creamy Chicken Pasta

Name: Creamy Chicken Pasta with Broccoli in a Lemon Basil Sauce
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 Chicken Breasts; 4 Broccoli Florets; 2 Peas; 2 Cream Cheese; 1 Lemon; 6 Gemelli Pasta; ½ Basil; ¼ Parmesan Cheese; 1 Chicken Stock Concentrate; 2 Garlic; 1 Olive Oil; Salt; Pepper

with Broccoli in a Lemon Basil Sauce

Recipe Development TeamPublished on April 06, 2017

3.8

(6.2K customers rated)

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If there were ever a recipe to prove that you don’t need a lot of fancy equipment to make a stellar meal, this is it. All you need to bring it to life it is a single pot, my friends. A single pot! Packed with al dente tendrils of gemelli pasta, peas and broccoli bursting with green, and gently browned pieces of chicken, the only thing as fast as this recipe’s cleanup is how quickly every last bit of sauce will vanish from everyone’s plates.

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

Chicken Breasts

Broccoli Florets

Peas

Cream Cheese

(Contains: Milk)

Lemon

Gemelli Pasta

(Contains: Gluten)

Basil

Parmesan Cheese

(Contains: Milk)

Chicken Stock Concentrate

Garlic

Not included in your delivery

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat18 g

Saturated Fat7 g

Carbohydrate85 g

Sugar8 g

Dietary Fiber9 g

Protein63 g

Cholesterol130 mg

Sodium780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Zester

•Large Bowl

•Large Pot

•Paper Towel

•Pot

Instructions

Wash and dry all produce. Take out creamcheese from refrigerator and set aside. Cut half the broccoli into small pieces (use the rest as you like). Mince or grate garlic. Zest lemon until you have 1 tsp zest, then cut into halves. Squeeze juice into a small bowl. Pick basil leavesfrom stems; discard stems. Roughly chop leaves.

Pat chicken dry with a paper towel, then cut into 1½-inch pieces. Heat a drizzle of olive oil in a large pot over medium-high heat. Season chickenall over with salt and pepper. Add to pot along with garlic. Cook, tossing occasionally, until browned all over, 3-5 minutes. Remove from heat and transfer chicken to a large bowl.

Add lemon juice to empty pot, scraping up any brown bits from bottom. Pour over chicken in bowl and set aside. Add stock concentrates, 3 cups water, and gemelli to pot and give it a stir. Bring to a boil over high heat, then lower heat to medium and reduce to a simmer. Cook, stirring frequently, for 8 minutes.

Stir chicken and juices from bowl into pot with pasta, along with broccoli and half the peas (use the rest as you like). Cook until chicken is no longer pink in center, broccoli is just tender, and gemelli is al dente, 4-5 minutes.

Stir creamcheese, lemon zest, half the Parmesan, and half the basil into pot. Keep stirring until cheeses melt and a creamy sauce has formed. Season with salt and pepper