Chicken and Broccoli Pasta with Lemon Cream Sauce

Ingredients

• 1/2 lb. frozen broccoli florets
• 1/2 lb. rotini pasta
• 2 boneless, skinless chicken thighs
• 1 pinch salt and peppers
• 1 Tbsp olive oil
• 2 cloves garlic
• 1 fresh lemon
• 1/2 cup chicken broth
• 1 cup heavy cream

Directions

1. Take the broccoli florets from the freezer and let them start to thaw. Once they are soft enough to slice, cut them into smaller bite-sized pieces, then leave them aside to finish thawing until you need them. Bring a large pot of water to a boil for the pasta. Add the pasta once the water is boiling, and cook until tender. Drain the pasta in a colander.
2. As the pasta water heats, sprinkle both sides of the chicken thighs with a pinch of salt and pepper. Warm a deep skillet over medium heat, then pour in the olive oil. Swirl the pan so the oil covers the bottom, add the chicken thighs, and cook until browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board to rest.
3. While the chicken cooks, zest the lemon with a zester or a fine-holed cheese grater, and mince the garlic. After the chicken comes out of the skillet, lower the heat to medium-low and add the garlic. Cook for 1-2 minutes, stirring, until the garlic has softened and smells fragrant.
4. Pour the chicken broth into the skillet, scraping and stirring to loosen the browned bits from the bottom. Stir in the heavy cream, about 1 tsp of the lemon zest, and 2 Tbsp of juice from the lemon. Mix well, then bring the cream to a gentle simmer. Let the sauce simmer for a few minutes, just until it has thickened a little. Taste, then add more salt, pepper, or lemon if needed. Season the sauce generously so it still tastes bright and flavorful after the pasta, broccoli, and chicken are added.
5. Cut the cooked chicken into small pieces. Add it to the skillet with the cream sauce, along with the drained pasta and chopped broccoli florets. Stir until everything is coated in sauce. Let the chicken, broccoli, and pasta warm through, then serve.