Lemon Chicken Pasta With Broccoli & Peppers
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 9.85 ml olive oil
- 22.18 ml all-purpose flour
- 236.59 ml lemon & herb chicken gravy
- 236.59 ml reduced-sodium chicken broth
- 946.36 ml cooked broccoli
- 473.18 ml cubed, cooked chicken
- 226.79 226.79 g fusilli or 226.79 g rotini pasta, uncooked
- salt and pepper
directions
- In a large saucepan, sauté 1/2 thinly sliced onion and 1 thinly sliced red bell pepper in 2 teaspoons olive oil until tender.
- Stir in 1 1/2 tablespoons all-purpose flour.
- Cook for 1 minute.
- Add 1 cup leftover gravy and 1 cup reduced-sodium chicken broth.
- Cook, stirring, until sauce is bubbling and lightly thickened.
- Stir in 4 cups cooked broccoli and 2 cups cubed cooked chicken and cook until heated through.
- Meanwhile, in a large pot, cook 1/2 pound gemelli, fusilli or rotini in boiling salted water until al dente, 8 to 10 minutes.
- Drain and toss with chicken mixture.
- Season with salt and pepper to taste.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0