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During the summer (well anytime of the year) I love an easy 1 pot dish. I didn’t think this dish would be a new favorite, but we actually really enjoyed it. We added in a little extra cajun seasoning to kick it up a little, and I would suggest not adding the cheese to stir in, instead just top each plate with it. The cheese seemed to clump up when I stirred it in. I also forgot the basil at the store with a cranky kid in tow you cut out what you can. We may not have added the extra seasoning if we had that in the dish.

One-Pan Lemon Garlic Chicken Pasta

(Adapted from No. 2 Pencil)


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1/4 cup of extra virgin olive oil

1 pound boneless skinless chicken breasts, cut into 1 inch chunks

1 teaspoon of kosher salt plus lots of freshly ground black pepper

4 cloves of garlic, minced

2 cups of low-sodium chicken broth

1 cup of water

1/2 pound of penne pasta (about two cups)

1 lemon, zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice

1 lemon sliced for garnish

1 cup of freshly shredded parmesan cheese

1 cup of fresh basil leaves


Season chicken breasts with one teaspoon of salt and freshly ground black pepper.


Heat olive oil over medium high and brown chicken breast.


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Lower heat and add garlic to pan.  Sauté garlic and chicken together about one minute.


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Then add chicken broth, water and uncooked pasta to pan. Bring to a boil, and then turn heat down to low.


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Cook covered on low for about fifteen minutes.


Remove cover and let simmer for about five more minutes until liquid is reduced by half.


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Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.


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Season with additional salt and pepper if needed and garnish with lemon slices.

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