Creamy Lemon Pasta
Olive oil
2 cloves garlic
2 cups chopped rotisserie chicken
1 (14-ounce) can chicken broth
1 to 2 lemons
1 tablespoon cornstarch3 tablespoons heaving whipping cream
2 to 4 cups frozen broccoli florets, warmed in microwave
1 bag frozen cheese tortellini, cooked according to package directions
Fresh Parmesan cheese
Heat the oil in a large frying pan and then add the garlic and chicken; stir and let cook together a few minutes. Pour in the broth and let come to a low boil. Juice the lemon(s) and then combine with the cornstarch; pour into pan and stir. Let come to low boil again; mixture will start to thicken. Once thick, stir in the cream. (If sauce is too thick, add a little more broth.) Add the cooked broccoli and tortellini. Serve with grated Parmesan over top. Makes around 6 servings.
TIP: I use 2 lemons because my family likes a strong lemon flavor, but feel free to just use 1 lemon or about 1/4 cup lemon juice if you prefer a more subtle lemon taste. I actually also zest the lemons for even more lemony goodness!
Thank you for sharing this fabulous experiment. It was one of the few meals at my house that EVERYONE thoroughly enjoyed. And that includes a 4 and 2 yr old who it seems never like the same thing at the same time. I used the lemon juice and it was Kid Friendly.
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