Description
A vibrant and flavorful dish featuring seared chicken, bowtie pasta, and broccoli, all tossed in a rich and aromatic cowboy butter sauce.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- 340 g (12 oz) farfalle (bowtie) pasta
- 300 g (10–11 oz) broccoli florets
- 113 g (1/2 cup) unsalted butter
- 2 large lemons, zest and juice
- 4 cloves garlic, minced
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne
- 15 g (1/4 cup) fresh parsley, chopped
- 30 ml (2 tbsp) olive oil for searing
- Kosher salt and black pepper to taste
- Optional: 40 g (1/3 cup) Parmesan, grated
Instructions
- Make the cowboy butter by combining butter, parsley, garlic, paprika, cayenne, lemon zest, and lemon juice in a bowl. Mix until smooth, season with salt and pepper, and chill briefly.
- Prepare chicken by butterflying or pounding to an even thickness, seasoning with salt and pepper. Sear in a skillet until golden brown and fully cooked.
- Cook pasta in salted water, adding broccoli florets last few minutes to blanch. Reserve pasta water, then drain.
- In the skillet, add olive oil and heat. Stir in cowboy butter and pasta water, whisk until emulsified. Toss in pasta and broccoli, cook until well coated.
- Slice chicken and nestle into pasta. Serve with extra lemon juice and Parmesan if desired.
Notes
For a gluten-free version, replace pasta with rice or corn-based bowtie pasta. To make it dairy-free, substitute butter with refined coconut oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg