Lemon Chicken Broccoli Pasta

What you need

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 8 ounces penne pasta
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 0.5 cup chicken broth
• Juice and zest of 1 large lemon
• 0.5 cup grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon red pepper flakes

The easy way

1. Bring a large pot of salted water to a boil; cook pasta according to package directions until al dente, adding broccoli during the last 3 minutes of cooking.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat; add chicken cubes and cook for 5-7 minutes until browned and internal temperature reaches 165°F.
3. Add garlic to the chicken and cook for 1 minute; pour in chicken broth and lemon juice, scraping up any browned bits from the pan bottom.
4. Drain pasta and broccoli, then add them to the skillet with the chicken; toss with lemon zest, Parmesan, salt, and red pepper flakes until well coated.
5. Serve immediately; store leftovers in an airtight container in the refrigerator for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.