One-Pan Lemon Beef with Rotini and Feta
A simple one-pan meal with a protein, a pasta, a delicious lemon-cream sauce and some feta to tie it all together.
Equipment
- 1 Large Pan with Lid Make sure it's deep enough to contain the pasta + sauce.
- 1 Bowl
Ingredients
- 1 Lb Chicken Thighs or Chopped Beef Or any other protein of your choice.
- 1½ Tbsp Italian Seasoning
- 1 Tbsp Cooking Oil
- 3 Tbsp Butter
- 3 Cloves Garlic Minced
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 Lemon Juice and Zest
- 8 Oz Rotini Or another pasta of your choice; see post.
- ¼ Cup Parmesan Grated
- 2 Oz Crumbled Feta Plus extra for topping.
Instructions
- Pat your meat dry with some paper towel and season it with half the Italian seasoning, plus a bit of salt and pepper.
- In your high-sided pan, heat your cooking oil over medium-high. For beef, give it a quick sear, about 2-3 minutes per side. For chicken, cook it about 5 minutes per side, browning it a bit. Either way, remove it from the pan and set it aside in your bowl.
- Reduce your heat to medium and melt the butter in the pan.
- Add the garlic and cook it for about a minute, to get it aromatic. Then add the chicken broth, lemon juice, and zest, and bring it to a boil.
- Stir in your pasta and put the meat back in the skillet. Cover, reduce heat to medium-low, and simmer for about 20 minutes. You're looking for your meat to be cooked, so 160℉ for beef or 165℉ for chicken.
- Once the meat is done and the pasta is cooked, remove the meat again. Add the feta, Parmesan, and remaining Italian seasoning. Stir until the cheese melts and mixes to thicken the sauce.
- Mix the meat back in and serve. Top with additional feta and enjoy!