Gluten Free Creamy Lemon Garlic Chicken and Broccoli Pasta
 
Prep time
Cook time
Total time
 
You'll want to marry all the flavors of this simple, quick weeknight meal of Gluten Free Creamy Lemon Garlic Chicken and Broccoli Pasta. Warning: It's slightly addicting.
Author:
Recipe type: Pasta
Serves: 6-8 servings
Ingredients
  • For the chicken:
  • ¼ cup olive oil
  • 6-8 chicken breast tenders (1½ pounds)
  • ¾ teaspoon lemon pepper seasoning
  • ¼ teaspoon salt
  • For the veggie mixture:
  • 1 small onion, diced
  • ½ cup white wine, divided
  • 2 teaspoons minced garlic
  • 4 cups chopped broccoli (bite sized pieces)
  • salt and pepper to season
  • For the sauce:
  • 1 cup heavy whipping cream
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • ¼-1/2 teaspoon red chili flakes
  • ¼-1/2 teaspoon salt
  • Additional ingredients:
  • juice of 1 lemon (2-3 teaspoons)
  • 1 tablespoon freshly chopped basil
  • 1 package gluten free rotini noodles, cooked and drained (12 oz.)*
Directions
  1. Heat pot of salted water to boiling for cooking pasta. While water is heating, season chicken on both sides with lemon pepper and salt. Set aside. Dice onion, chop broccoli, and mince garlic. Set aside.
  2. Heat ¼ cup olive oil over medium heat in a large saucepan or cast iron skillet. Once oil is hot enough that a drop of water sizzles, add chicken tenders. Cook for 3 minutes on each side or until cooked through. Remove and set on a cutting board.
  3. At this point, add pasta to boiling water, making sure to stir every minute or so to prevent noodles from sticking together. Cook al dente (slightly firm, about 1-2 minutes less than package directions)
  4. Quickly add onion to the pan that had the chicken (there should still be oil left) and season with salt and pepper. Stir and cook for 2 minutes. Add ¼ cup white wine and cook until wine had reduced.
  5. Add garlic and broccoli to onion mixture. Season again with salt and pepper. Stir to coat evenly. Add an additional ¼ cup of white wine and cook for 4-5 minutes until crisp tender, stirring occasionally. If pasta is now done, drain and pour into pan with broccoli. If pasta is not yet done, remove from heat.
  6. While broccoli is cooking, prepare sauce by whisking together cream, cornstarch, sugar, red chili flakes, and salt. Set aside.
  7. After adding pasta to broccoli mixture, pour sauce over all and stir. Cook over medium heat until slightly thickened.
  8. Cut chicken into bite sized pieces. Add chicken, chopped basil, and juice of 1 lemon to pot. Stir until well coated and evenly distributed. Season to taste with more salt or red chili flakes if desired. Add more lemon for tangier flavor.
  9. Serve immediately.
Notes
*Make sure to time pasta finishing close to when sauce mixture is done so it is nice and warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-creamy-lemon-garlic-chicken-and-broccoli-pasta/