Lemon Chicken with Pasta
This recipe is taken from the 1992 Milk Calendar. This is the Lemon Chicken with Pasta recipe.
- Prep: 20 min
- Cooking: 20 min
Ingredients
- 1/4 cup (60 mL) olive oil
- 1 lb (450 g) chicken breasts thinly sliced
- 2 cups (500 mL) coarsely chopped broccoli
- 3/4 cup (180 mL) sliced green onions
- 2 garlic cloves minced
- 1 tsp (5 mL) dried rosemary
- 1 tsp (5 mL) dried oregano
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
- 1 tsp (5 mL) grated lemon rind
- 1/4 cup (60 mL) fresh lemon juice
- Salt and pepper to taste
- 12 1/2 oz (375 g) cooked and drained spaghetti
- Chopped fresh tomato
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Preparation
Heat 2 tbsp (30 mL) of the oil in large fry pan. Sauté chicken strips over high heat until cooked. Remove from pan; set aside.
Add 1 tbsp (15 mL) more oil to pan. Sauté broccoli until crisp-tender. Remove from pan; set aside. Add remaining 1 tbsp (15 mL) oil to pan. Sauté onion, garlic, rosemary and oregano until tender. Blend in flour; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Stir in Canadian Parmesan cheese, lemon rind and juice.
Return chicken and broccoli to pan. Add salt and pepper to taste. Reheat to serving temperature. Serve over hot cooked pasta and sprinkle with chopped tomato.
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Nutritional information
Per serving| Energy: | 731 Calories |
| Protein: | 46 g |
| Carbohydrate: | 87 g |
| Fat: | 21 g |
| Fibre: | 6.3 g |
| Sodium: | 470 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 276 mg |
| Selenium: | 161 % |
| Folate: | 122 % |
| Niacin: | 109 % |
| Vitamin C: | 58 % |
