Lemon Chicken Pasta with Brocolli

Ingredients

8 ounces whole wheat pasta
5 tablespoons light olive oil, divided (not extra-virgin)
3 medium chicken breasts, boneless, skinless (about 18-ounces)
1 tablespoon lemon pepper seasoning
4 cloves garlic, minced
3 cups small broccoli florets
1 tablespoon fresh lemon juice
2 teaspoons fresh grated lemon zest
Parmesan cheese, as garnish

Instructions

Cook desired amount of pasta according to package directions; I used half a package. Cook al dente (firm), remove from heat and drain. Stir in 2-tbs olive oil to prevent sticking.
Meanwhile: Cut chicken into ½-inch cubes and toss with lemon pepper seasoning.
Heat 2 tablespoons of olive oil in a large pan or skillet to medium-high heat. Add chicken pieces and cook 5-7 minutes, stirring often until opaque and mostly cooked.
Turn heat to high and add garlic, saute 3-4 minutes more to lightly brown chicken. Remove chicken from pan.
Reduce heat to medium-high and heat remaining olive oil in pan. Add broccoli and saute 3-4 minutes. Do not over-cook as broccoli should be crisp.
Remove from heat and stir in lemon juice, lemon zest, cooked chicken and pasta. Serve with Parmesan as garnish.

Notes

To serve as a pasta salad: Chill prepared pasta and serve cold.
Use the good quality chicken preferably free range for the best flavor.
Amount of pasta is suggested serving size. Use more or less if desired.
Use shredded or shaved parmesan, instead of powdered, for best flavor.
Do not to overcook the broccoli as well as having a mushy texture you'll lose a lot of nutrients.
Cut the chicken into even sized pieces so they cook evenly and brown better.
Leftovers will store well in the fridge to be eaten cold the next day as a pasta salad.
Make this dish gluten-free by swapping whole grain pasta for a gluten-free variety such as rice noodles.

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