Avgolemono is a Greek sauce comprising predominantly of chicken broth, lemon and egg. The thickened result is like a cream sauce, but much healthier and delicious.
2 tablespoons olive oil
1.5 lbs boneless, skinless chicken tenders
fresh-ground black pepper
1 3/4c. chicken stock
2 tbsp fresh dill
2 cups gemelli pasta
2 carrots, quartered and cut into 2-inch lengths
1 small crown of broccoli, chopped
3.5 tablespoons lemon juice
In a large saute pan, heat 2 tablespoons olive oil over medium heat. Season the chicken breasts with and add to the pan. Cook until browned, about 6 minutes. Turn the chicken brown 5 min; add the broth, dill, and 2 teaspoons salt. Bring to a simmer, reduce the heat, cover and simmer, 5 minutes. Remove the chicken and cover lightly with aluminum foil to keep warm.
In a large pot of boiling, salted water, cook the gemelli pasta for 2 minutes. Add the carrots and broccoli, continue cooking about 6 minutes longer. Drain. In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the medium low heat for 3 minutes. Increase heat to medium and cook another 4 minutes or until you feel/see a definite thickening. Do not let the sauce come to a boil, or it may curdle. Serve pasta and vegetables on plates and top with the chicken and sauce.