About this recipe:A super-tasty chicken dish that will make your mouth water. Pasta is served with broccoli and chicken in a creamy lemon sauce. Enjoy with bread and butter.
2 skinless, boneless chicken breast fillets, cut into cubes
1 small onion, finely chopped
1 clove garlic, finely chopped
200g sliced fresh mushrooms
125ml Italian salad dressing or as needed
5 tablespoons lemon juice, divided
1 (295g) tin condensed cream of chicken soup
4 tablespoons milk
salt and pepper to taste
350g tagliatelle pasta
350g frozen broccoli spears, thawed
2 teaspoons lemon juice
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Method Prep:30min › Cook:20min › Ready in:50min
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.
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.
Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook according to packet's instructions. Drain.
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.
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.