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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I made this up while wearing a beautiful apron given to me by my special friend, Tracy B! The magic is that the kids all loved it! Ingredients:
1/4 cup butter |
1/4 cup olive oil |
1 tablespoon flour |
1 cup chicken stock |
2 garlic cloves, minced |
1 tablespoon fresh lemon juice |
salt and pepper, to taste |
2 tablespoons parmesan cheese, shredded (more to taste) |
4 chicken breasts |
2 tablespoons grapeseed oil |
1 teaspoon rosemary |
Directions:
1. Cook pasta according to directions.
2. In a sauce pan on medium heat, melt butter with the oil. Add flour and stir until mixed, about 1 minute.
3. Blend stock, stirring until thickened a bit.
4. Reduce heat and add lemon juice, salt and pepper. Stir for about 3 minutes.
5. Add Parmesan cheese, stir, then cover and simmer for 8 minutes.
6. Cut chicken into bite sized pieces.
7. In a large skillet, heat the grapeseed oil. Sprinkle Rosemary, salt and pepper into oil and add chicken pieces. Cook until done.
8. Add chopped broccoli and mushrooms to the skillet, along with butter. Cook until broccoli is tender.
9. Combine drained pasta with chicken mixture. Add sauce and stir through. Serve immediately.
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