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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
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
Divide pasta mixture between plates. Sprinkle with remaining basil and Parmesan and serve.