Ingredients
- 1 lb boneless chicken breast or thighs
- 8 oz bowtie pasta
- 2 cups fresh broccoli, chopped
- 1/2 cup cowboy butter (butter, garlic, and herbs)
- 1 lemon (juice and zest)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- Cook the pasta: Begin by cooking the bowtie pasta in a large pot of salted boiling water until al dente. Reserve about a cup of the pasta water, then drain and set the pasta aside.
- Prepare the chicken: Season the chicken with salt and pepper. In a large skillet over medium heat, add a splash of olive oil and heat before placing the chicken in. Sear the chicken for approximately 6–7 minutes on each side until golden and fully cooked. Transfer to a plate and let it rest.
- Sauté the broccoli: In the same skillet, add more olive oil if necessary. Toss in the chopped broccoli and sauté for about 3 minutes, or until tender yet crisp.
- Make the cowboy butter: Lower the heat and add a generous amount of cowboy butter along with minced garlic. Allow the butter to melt, then stir in the lemon juice and zest.
- Combine everything: Return the chicken and cooked bowtie pasta to the skillet, gently tossing to coat everything in the sauce. Add reserved pasta water to adjust consistency if needed.
- Final touches: Taste and adjust seasoning, serving immediately with extra lemon wedges.
Notes
For extra flavor, you can add red pepper flakes or fresh herbs as garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: N/A