Lemon-Pepper Linguine With Creamy Chicken and Broccoli

Step 1

Fit pasta maker with shaping disc.

Step 2

Place small measuring cup on digital scale; tare scale. Add eggs, egg yolks and lemon juice, then enough water to reach 198 grams (7 ounces) total weight. Stir in oil. Then add lemon zest, 1/4 teaspoon salt and 1 teaspoon freshly ground pepper and mix to combine.

Step 3

Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Double Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.

Step 4

When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.

Step 5

Bring large pot of water to a boil.

Step 6

Heat 1 tablespoon oil in large skillet on medium-high. Add broccoli and cook until bright green, 3 to 4 minutes; transfer to plate.

Step 7

Add remaining tablespoon oil to skillet. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up browned bits, then pour over chicken in bowl.

Step 8

Add butter, onion and garlic to skillet and cook, stirring occasionally, until tender, about 6 minutes. Sprinkle flour over onion and cook, stirring, 1 minute.

Step 9

Gradually mix in milk and 1 cup water and bring to a boil, then simmer until slightly thickened, 5 to 7 minutes.

Step 10

Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes depending on shape. Fold Parmesan into sauce, then add pasta and gently toss to coat. Fold in chicken and broccoli