I love any dinner I can cook easily in one pot. We grilled our chicken and added it once it was done, but you can even leave out the chicken and use any veggie you are wanting. This recipe uses less butter and no cream, making it a lighter version.
4 Tbsp. butter divided
4-5 cloves garlic minced
28 oz chicken broth (3 3/4 cups)
2 1/2 c. milk add more if needed
1 lb. linguine
kosher salt and black pepper to taste
1 tsp. basil
2/3 c. grated Parmesan cheese
4 c. broccoli or asparagus optional
2 chicken breasts grilled and cut into strips
In a large skillet, heat 2 Tbsp. butter over medium heat. If you don’t have a large skillet, a stock-pot works well, too. Add garlic and cook for about a minute.
Add chicken broth, milk, remaining 2 Tbsp. butter, pasta noodles, salt and pepper, and basil. Bring to a boil, stirring occasionally. Once boiling, reduce heat to a simmer stirring occasionally for 16-20 minutes or until noodles have cooked through.