Lemon ChickPea Pasta Shells with Chicken and Broccoli
Danalaila
June 11, 2019
Ingredients
- 1 box Chickpea Pasta Shells
- 1 pack Broccoli florets
- 1 Store bought plain Rotisserie chicken - skin and meat off the bone and chopped
- 1 shallot chopped
- 2 cloves garlic chopped
- 1 box chicken stock - low sodium
- 1 & 1/2 lemons the juice and zest
- 1/4 cup fresh grated parmesan cheese
- 2 TBSP olive oil
- 1 TBSP fresh basil chopped
- 1 TBSP light butter I use Brummel and Brown
- salt and pepper
Servings:
Units:
Instructions
- Heat the skillet to medium and add in the olive oil and the shallots with a pinch of salt and cook about 5 minutes and then add in the garlic and cook another 2 minutes.
- Meanwhile, cook the pasta shells in the chicken broth and add some water also - when the pasta has 3 more minutes to go add in the broccoli florets and drain and set aside.
- Next, add the chicken, fresh herbs, lemon zest, the juice of the lemon and some salt and pepper and mix to combine a few minutes.
- The I add in one tablespoon light butter and mix again to combine.
- Then add in the pasta shells and some more salt and pepper and mix everything to combine. I check it at this point to see if it looks dry - if so I add in more olive oil and a splash of chicken broth.
- Last, I add in the cheese use as much as you like and toss to combine.
- Then transfer the pasta mixture to a serving dish and enjoy! You can eat this right away or leave it room temperature and it is still delicious!
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