Summertime Spaghetti

Name: Summertime Spaghetti
Yield: 6 servings
Ingredients: 2 lemons, zested and juiced; 8 oz (250 g) uncooked thin spaghetti noodles; 2 ½ cups (600 mL) reduced-sodium chicken broth; 1 cup (250 mL) grape tomatoes; 3 garlic cloves, peeled; 1 oz (30 g) fresh Parmesan cheese, grated; 1/2 cup (125 mL) fresh parsley; 3 tbsp (45 mL) olive oil; 1/2 tsp (2 mL) ground black pepper; 2 cups (500 mL) diced cooked chicken breasts; 1 cup (250 mL) small broccoli florets

Light and delicious spaghetti made in the microwave!

Ingredients

2 lemons, zested and juiced
8 oz (250 g) uncooked thin spaghetti noodles
2 ½ cups (600 mL) reduced-sodium chicken broth
1 cup (250 mL) grape tomatoes
3 garlic cloves, peeled
1 oz (30 g) fresh Parmesan cheese, grated
1/2 cup (125 mL) fresh parsley
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) ground black pepper
2 cups (500 mL) diced cooked chicken breasts
1 cup (250 mL) small broccoli florets

Directions

Break noodles in half. Combine noodles, broth and lemon juice in the Fully Glazed Deep Covered Baker.
Microwave, covered, on HIGH 11-13 minutes or until most of liquid is absorbed stirring once halfway through cooking.
Cut tomatoes in half using the QuickHalf tool.
Process the garlic, Parmesan, parsley, zest, oil and pepper in the Manual Food Processor until parsley is finely chopped.
Carefully remove the baker from the microwave. Add the Parmesan mixture to baker; mix well.
Stir in the tomatoes, chicken, and broccoli. Microwave, covered, on HIGH 2-3 minutes or until broccoli is crisp-tender.