¼ kilo broccoli florets
¼ kilo penne pasta
2 boneless, skinless chicken thighs
1 pinch salt and pepper
1 tbsp olive oil
2 garlic cloves
1 fresh lemon
1/2 cup chicken broth
1 cup heavy cream
Chop the broccoli into small pieces. Boil water in a large pot of water, add the pasta and continue to cook until the pasta is tender. Drain the pasta in a colander.
While the water for the pasta is heating, season both sides of the chicken thighs with a pinch of salt and pepper. Heat olive oil in a deep pan over medium flame. Tilt the pan to coat the surface in oil, then add the chicken. Cook the chicken thighs on both sides until golden brown and cooked through (about 5 minutes each side).
Simultaneously, add lemon zest by scraping the outermost layer of the lemon with a peeler or grater and mince the garlic. In the same pan, sauté the garlic until it is soft.
Add the chicken broth and stir. Now add the heavy cream, about 1 tsp of lemon zest, and 2 tbsp of lime juice. Stir well, allowing the sauce to simmer for a few minutes, or until it thickens slightly. Taste the sauce and add salt, pepper, or lemon if needed. Season the sauce liberally so the flavours are not diluted once mixed with the pasta, broccoli, and chicken.
Chop the cooked chicken into small pieces, then add it to the cream sauce in the pan along with the drained pasta and chopped broccoli florets. Stir well and serve.
Broccoli is an excellent source of vitamin C and several other vitamins, minerals and fibre.