Wednesday, July 15, 2009

Lemon Chicken Broccoli and Bowties

Here is a chicken and broccoli dish Italian style. This is very pretty arranged and served in a large flat pasta bowl. Serve with garlic toast and white wine and you have a complete meal.
8 oz. bowtie pasta (Farfalle)
1 medium bunch (2 to 3 heads) broccoli
1 lb. (2 to 3) boneless, skinless chicken breasts
1 medium onion, diced
1 Tbsp. chopped garlic
1 can (4 oz.) sliced mushrooms, drained
1/2 cup Italian salad dressing
6 Tbsp lemon juice, split
1 can (10.5 oz.) condensed cream of chicken soup
1/4 cup milk
1 tablespoon butter
1 tsp. lemon extract, split

Boil and drain bowties. Return to pan. Cover and keep warm.
Wash and trim broccoli into spears and steam. (See previous recipe for Steamed Broccoli.) Remove the steamer basket and pour off the water. Put the broccoli into the now empty saucepan and toss with butter and 1 Tbsp. of lemon juice. Cover and keep warm.
Heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing chicken.
Sauté chicken, onion, garlic and mushrooms over medium high heat until lightly browned.
Stir in Italian dressing, ½ tsp. lemon extract and 1 tablespoon of lemon juice. Cover and keep warm while you make the sauce.

Whisk together cream of chicken soup and milk in a small 6 cup microwaveable bowl.
Heat on high for two minutes. Stir. When the mixture is thoroughly heated, stir in 4
tablespoons (1/4 cup) of lemon juice and ½ tsp. lemon extract. Be careful with the lemon juice - if you add it too soon the milk will curdle. It should be a shiny smooth sauce. Pour over the bowties and lightly toss.

Place the bowties in a large pasta bowl. Top with chicken in the center, and arrange broccoli around the outside edge.
Serves: 6 to 8
Adapted from:
Subject: Attitude Chicken
Sharon saltywood8@xxxxxxx
7/9/2006 10:12 PM

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