The surprise of the crunchy flavored croutons are the hit of this dish.
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2 cups uncooked dried campanelle pasta
4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons Italian seasoning
4 ounces ciabatta bread, cut into 1-inch cubes
12 ounces boneless skinless chicken breasts, cut into 1/4-inch thick strips
6 ounces baby broccoli or broccoli florets
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh garlic
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese, if desired
Cook pasta according to package directions. Drain; keep warm.
Melt 2 tablespoons butter with olive oil and sea salt in 12-inch skillet over medium heat until sizzling. Add Italian seasoning; mix well. Add bread cubes. Cook, stirring occasionally, 3-5 minutes or until bread cubes are slightly crunchy and deep golden brown. Remove bread cubes from skillet.
Add chicken to same skillet; cook 4-6 minutes or until lightly browned. Add broccoli and 1 tablespoon lemon juice; continue cooking 8-10 minutes or until broccoli is crisply tender. Remove chicken and broccoli to plate, leaving any sauce in skillet. Cover chicken and broccoli; keep warm.
Add remaining 2 tablespoons butter with olive oil and sea salt, remaining 1 tablespoon lemon juice, garlic and salt to same skillet. Add pasta; stir to coat pasta with sauce. Stir in bread cubes.
Serve cooked chicken and broccoli over pasta. Sprinkle with Parmesan cheese, if desired.
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