Cowboy Butter Lemon Bowtie Chicken with Broccoli
Delicious Cowboy Butter Lemon Bowtie Chicken with Broccoli, perfect for family gatherings or weeknight dinners.
Equipment
- large pot
- Large skillet
Ingredients
Pasta and Chicken
- 8 oz Bowtie pasta (farfalle)
- 2 pieces Chicken breast, diced
Cowboy Butter Sauce
- ½ cup Cowboy butter mixture of butter, garlic, herbs, and spices
- 1 piece Juice of 1 Lemon
Vegetables
- 2 cups Broccoli florets fresh or frozen
Other Ingredients
- 2 tablespoon Olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese optional, this adds extra creaminess.
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, saving about ½ cup of pasta water.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown, about 6-8 minutes.
Adding the Broccoli
- Toss in the broccoli florets and continue to cook until tender, about 3-4 minutes.
Combining Ingredients
- Lower the heat to medium, and add the cooked bowtie pasta into the skillet with the chicken and broccoli. Pour in the Cowboy butter and lemon juice, tossing everything to coat and integrate flavors. If the pasta appears dry, add some reserved pasta water gradually.
Serving
- Taste and adjust the seasoning if needed. Serve hot with a sprinkle of Parmesan cheese if desired.
Notes
Can swap chicken for diced tofu for a vegetarian option; using garlic-infused olive oil can enhance flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about 2 months. Reheat in a skillet with a splash of water or olive oil to revive its creamy texture.
Nutrition
Serving: 1plateCalories: 500kcal
Tried this recipe?Let us know how it was!