Fettuccine, cooked in water with juice of one lemon added, before draining reserve 1 cup cooking water
Broccoli, cooked, if desired
For the chicken:
Skinless, boneless chicken breasts
2 tbsp. olive oil
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper, to taste
For the sauce:
1 tbsp. unsalted butter
1 clove garlic, minced
1 tbsp. grated lemon zest
2 tsp. flour
1 cup milk
3/4 tsp. salt
2 tbsp. cream cheese
3/4 cup grated Parmesan cheese
3 tbsp. parsley, chopped
Directions:
Season chicken with salt and pepper. Put in a Ziploc bag with olive oil, garlic, and lemon juice. Marinate for a couple hours. Then grill or bake at 400* until cooked all the way through.
After the chicken is cooked, prepare the pasta. Meanwhile, start your sauce by melting butter in a skillet over medium heat.
Add garlic and lemon zest. Cook for 1 minute.
Add flour and cook for 1 minute.
Whisk in milk and salt until sauce thickens up, about 3 minutes.
Add cream cheese and parmesan; stir until melted. Then add parsley.
Add sauce to pasta with 1/2 cup reserved pasta cooking water. Toss to coat, adding water if needed.
Slice chicken and serve pasta topped with chicken and broccoli. Add salt and pepper, to taste.