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.
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.