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Lemon-Garlic Pasta with Brocollini and Chicken/Tofu

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Source: Culinary Intern Malany Funes


Serves
2

Dinner

Lemon-Garlic Pasta with Brocollini and Chicken/Tofu

Makes 2 Servings

1 bunch Broccolini, removed stems and sliced in half

1 tablespoon grated lemon zest

3 tablespoons fresh lemon juice

1/2 pound whole wheat linguine/penne/angel-hair

1 4 ounce boneless, skinless chicken breast, cut into 1-inch pieces (or Tofu/Tempeh)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup favorite extra-virgin olive oil

4 - 6 garlic cloves, thinly chopped or smashed

1/4 teaspoon red pepper flakes

2 tablespoons chopped parsley

freshly grated parmesan cheese

Bring a large pot of salted water to a boil. Add linguine or preferred pasta and cook to

desired consistency (8 minutes for al-dente or longer for soft). Drain pasta and set aside.

Bring a medium pot of water to a boil. When boiling, add broccolini and cook for 2 minutes.

Quickly drain and run under cold water to stop it from cooking and set aside. Season your

choice of protein with salt and pepper. Heat 3 tablespoons of olive oil in large skillet over

medium-high heat and add the protein to cook thoroughly for 4 minutes. Reduce the heat,

and mix in the brocolini and add the remaining olive oil. Add garlic, red pepper flakes and

lemon juice/zest and let cook for 3 more minutes. Stir in the cooked pasta to coat with the

lemon-garlic base. Sprinkle with parsley and Parmesan cheese once ready to serve.


Ingredients


1 bunch Broccolini, removed stems and sliced in half

1 tablespoon grated lemon zest

3 tablespoons fresh lemon juice

1/2 pound whole wheat linguine/penne/angel-hair

1 4 ounce boneless, skinless chicken breast, cut into 1-inch pieces (or Tofu/Tempeh)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup favorite extra-virgin olive oil

4 - 6 garlic cloves, thinly chopped or smashed

1/4 teaspoon red pepper flakes

2 tablespoons chopped parsley

freshly grated parmesan cheese


Directions


Bring a large pot of salted water to a boil. Add linguine or preferred pasta and cook to

desired consistency (8 minutes for al-dente or longer for soft). Drain pasta and set aside.

Bring a medium pot of water to a boil. When boiling, add broccolini and cook for 2 minutes.

Quickly drain and run under cold water to stop it from cooking and set aside. Season your

choice of protein with salt and pepper. Heat 3 tablespoons of olive oil in large skillet over

medium-high heat and add the protein to cook thoroughly for 4 minutes. Reduce the heat,

and mix in the brocolini and add the remaining olive oil. Add garlic, red pepper flakes and

lemon juice/zest and let cook for 3 more minutes. Stir in the cooked pasta to coat with the

lemon-garlic base. Sprinkle with parsley and Parmesan cheese once ready to serve.


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