Lemon chicken and broccoli pasta

Method
Prep:30min  ›  Cook:20min  ›  Ready in:50min 

1. Melt 15g butter in a large frying pan over medium-high heat. Add chicken and cook for 2-3 minutes, stirring occasionally. Stir in onion, garlic and mushrooms. Saute until onions begin to turn clear. Pour in just enough Italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. Cover, reduce heat to low and simmer while you make the sauce.
2. Combine cream of chicken soup with milk in a small saucepan over medium heat. Heat through, but do not allow it to boil. When the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice and season with salt and pepper to taste. Be careful with the lemon - if you add it too soon the milk will curdle. The result of it done correctly will be a shiny smooth sauce.
3. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook according to packet's instructions. Drain.
4. Fit a steamer basket into a saucepan and add 2.5cm of water, 15g of butter and remaining 2 teaspoons of lemon juice. Bring to the boil and add broccoli. Cover and allow the broccoli to steam for 5 minutes or until tender, but still bright green.
5. To finish the dish, mix together the sauce and pasta. Transfer to a serving plate. Top with chicken in the centre and arrange broccoli around the outside edge.