Lemon Chicken and Broccoli |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
This recipe is from the April 2005 Chatelaine magazine. I made this for dinner tonight and everyone enjoyed it. We thought that the only improvement that could be made is to this recipe would be to add some sliced mushrooms to the chicken component. A variation would be to use asparagus instead of broccoli and shrimp instead of chicken. This is an excellent sorce of folacin, niacin, thiamine and vitamins B6 and C. The recipe indicated that it serves 3-4 but we had it for dinner 2 days in a row. Ingredients:
225 g spaghetti (1/2 a package) or 225 g fettuccine (1/2 a package) |
1 head broccoli |
1 red pepper, thinly sliced |
2 chicken breasts, skinless, boneless |
2 tablespoons butter |
1 garlic clove, minced |
1/2 lemon, juiced |
1/2 cup parmesan cheese, grated |
Directions:
1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8-10 minutes. Meanwhile slice stalks from the broccoli florets and cut florets into chunky pieces. Peel stalks, then slice thinly. Core and seed pepper and then slice thinly. Slice chicken into thin strips and sprinkle with salt and pepper.
2. Melt butter in frying pan and then add garlic. Stir constantly for 1 minute. Add chicken and stir fry until lightly golden brown, 3 to 4 minutes. Remove from heat.
3. A few minutes before draining pasta, add broccoli and pepper to pasta and boiling water. Continue to boil until done as you like, 2-3 minutes. Drain pasta and vegetables. Return to saucepan or a big bowl. Squeeze in juice from lemon and stir to evenly coat. Stir in chicken and cheese until mixed. Taste and add salt and pepper, if needed.
|
|