Cowboy Butter Lemon Bowtie Chicken and Broccoli

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A delightful combination of fresh ingredients, buttery richness, and zesty lemon that brings comfort and flavor to your dinner table.

Scale

8 oz bowtie pasta (or preferred pasta shape)
2 cups broccoli florets (fresh or frozen)
2 breasts chicken, cooked and diced (substitute with shrimp or chickpeas for a vegetarian option)
4 tbsp butter (unsalted for richer flavor)
3 cloves garlic, minced
1 lemon, juiced and zested
Salt and pepper to taste
Parmesan cheese for serving (optional)

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Cook the Pasta and Broccoli: In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. About 3 minutes before the pasta is done, toss in the broccoli florets.
Drain and Prep: Once cooked, drain the pasta and broccoli in a colander, reserving about ½ cup of pasta water.
Create the Cowboy Butter Sauce: In the same pot, melt the butter over medium heat. Add the minced garlic and sauté for about a minute, then stir in the lemon juice and zest, seasoning with salt and pepper.
Combine Everything: Return the pasta and broccoli to the pot and toss together. If the mixture is dry, gradually add reserved pasta water until creamy yet light.
Serve With Style: Transfer to serving plates and sprinkle with freshly grated Parmesan cheese if desired.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet with a splash of water or broth.

Find it online: https://lunarecipez.com/cowboy-butter-lemon-bowtie-chicken-broccoli/