This easy-to-make recipe is filled with our favorite summer food - tomato. The additional flavors of lemon, garlic and chicken broth provide a light summertime flavor while hearty pasta leaves you feeling full.
This recipe uses Pampered Chef products.
INGREDIENTS
- 2 lemons
- 12 oz (350 g) uncooked thin spaghetti noodles
- 2 cans (14.5 oz each) reduced-sodium chicken broth (about 3½ cups/875 mL)
- 1 cup (250 mL) grape tomatoes
- 3 garlic cloves, peeled
- 1 oz (30 g) fresh Parmesan cheese
- 1/2 cup (125 mL) fresh parsley
- 3 tbsp (45 mL) olive oil
- 1/2 tsp (2 mL) ground black pepper
- 2 cups (500 mL) diced cooked chicken breasts
- 1 cup (250 mL) small broccoli florets
DIRECTIONS
-
Zest lemons using Microplane® Zester to measure 1 tbsp (15 mL); set aside. Juice lemons using Juicer to measure ¼ cup (50 mL).
-
Break noodles in half. Combine noodles, broth and lemon juice in Deep Covered Baker.
-
Microwave, covered, on HIGH 11-13 minutes or until most of liquid is absorbed, stirring once halfway through cooking using Chef’s Tongs.
-
Cut tomatoes in half lengthwise using Color Coated Tomato Knife. Grate Parmesan using Microplane® Adjustable Fine Grater.
-
Process garlic, Parmesan, parsley, zest, oil and pepper in Manual Food Processor until parsley is finely chopped.
-
Carefully remove baker from microwave using Microwave Grips. Add Parmesan mixture to baker; mix well using Chef’s Tongs.
-
Stir in tomatoes, chicken and broccoli. Microwave, covered, on HIGH 2-3 minutes or until broccoli is crisp-tender.
Dana Miller is an Independent Advanced Director with Pampered Chef.
www.gatherroundwithdana.com
danacmiller@yahoo.com
Facebook: Gather Round the Kitchen with Dana
Instagram: @gatherroundwithdana