Description
A delightful, comforting dish featuring tender chicken in a rich, buttery sauce with lemon zest, served with bowtie pasta and broccoli.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz bowtie pasta (Farfalle)
- 2 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 4 cloves freshly minced garlic
- 2 finely minced shallots
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium chicken broth
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Prep your ingredients by cutting chicken into uniform pieces, chopping broccoli into small florets, and mincing garlic and shallots.
- Cook the pasta in a large pot of boiling salted water until al dente, reserving some pasta water.
- Sear the chicken in a skillet with butter until golden brown, then remove from the skillet.
- Build the cowboy butter sauce by melting butter in the skillet and cooking the shallots, garlic, and herbs.
- Add smoked paprika and red pepper flakes, then pour in chicken broth and bring to a simmer.
- Finish the sauce by stirring in Dijon mustard, Worcestershire sauce, lemon zest, and juice; let simmer to thicken.
- Combine the broccoli and cooked chicken back into the sauce, then add drained pasta and toss everything together.
- Serve immediately, garnished with fresh parsley.
Notes
Substitute chicken with turkey or rotisserie chicken for quicker prep. Can replace butter with olive oil for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American