Another great recipe – and I haven’t a clue as to where it originates. I hand wrote it in a notebook almost 20 years ago and decided to make it for the family this past week. There’s a bit of prep work involved (chopping and slicing) – but other than that, this one came together fairly easily. I doubled the recipe below (spoiler: it made A LOT) which means I’m freezing some of it for a quick, ready-made meal for another day. Everyone loved it – kids included. Enjoy.
Ingredients:
4 T. vegetable oil, divided
1 lb. boneless, skinless chicken breasts, cut into match-like strips
2 c. thinly-sliced broccoli
3/4 c. sliced green onions
2 cloves garlic, minced
1 1/4 t. dried rosemary
1 t. dried oregano
1/4 c. flour
2 c. milk
1/4 c. grated Parmesan cheese
1 t. grated lemon rind
1/4 c. lemon juice
salt and pepper
1/2 lb. cooked, drained spaghetti
1 tomato, chopped
Heat 2 T. of the oil in a large frying pan and sauté chicken strips over high heat until they are cooked through. Then remove chicken from the pan and set aside.
Add 1 T. more oil to the pan and stir fry green onion, garlic, rosemary and oregano until tender. Blend in flour and then gradually stir in milk. Cook and stir over medium heat until the mixture boils and thickens.
Stir in Parmesan cheese, lemon rind and juice. Add broccoli to the mixture as well as salt and pepper. Cook until tender and then add chicken back to the pan until it’s reheated to serving temperature.
Serve over hot cooked pasta and sprinkle with chopped tomato.
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