Ingredients Jump to Instructions ↓

  1. 1 cup chicken broth

  2. 1 1/2 tbls lime juice

  3. 1 tbls corn starch (I used more like 1 1/2 but make it thicker or thinner according to your preference)

  4. 3 cloves garlic , minced

  5. 1/2 tsp salt

  6. 1/4 tsp black pepper

  7. 1/8 tsp cayenne pepper

  8. 1/4 tsp paprika

  9. 1/4 tsp garlic powder

  10. 1/4 tsp onion powder

  11. 1/4 tsp dried thyme

  12. 2 boneless skinless chicken breasts (cut into bite size pieces)

  13. 1 tbls butter Few drizzles of olive oil (I used all olive oil and no butter )

  14. 8 oz pasta

  15. 1-2 cups broccoli florets parmesan cheese for topping

Instructions Jump to Ingredients ↑

  1. How to make it Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain. Mix together all the sauce ingredients (chicken broth through thyme) and set aside. (I listed the amounts specified in the original recipe, but I doubled the sauce.) Cook chicken in butter and oil until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened. Toss cooked broccoli and pasta with the chicken and sauce - simmer for another 2 minutes. Sprinkle with parmesan cheese if desired.


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