Skillet Creamy Lemon Chicken Pasta with Broccoli

The Fool

1 ½ pounds chicken breasts, cubed

Salt and pepper

1 tablespoon oil

4 cloves garlic, finely minced or pressed

½ teaspoon dried basil

2 ½ cups water

2 cups low-sodium chicken broth

Zest of two lemons, about 1 tablespoons

⅓ cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)

12 ounces penne pasta (see note)

2 to 3 cups chopped fresh broccoli florets

¾ cup milk

1 tablespoon cornstarch

½ cup freshly grated Parmesan cheese

Note: Ingredients may have been altered from the original.

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