Ingredients:
4 tablespoons vegetable oil, divided
1 lb boneless skinless chicken breasts, cut in match-like strips
2 cups thinly-sliced broccoli
3/4 cup sliced green onions
2 cloves garlic, minced
1 1/4 teaspoons dried rosemary leaves, crushed
1 teaspoon dried oregano leaves, crushed
1/4 cup flour
2 cups milk
1/4 cup grated parmesan cheese
1 teaspoon grated fresh lemon rind
1/4 cup lemon juice
salt & pepper
3/4 lb cooked drained spaghetti
chopped, fresh tomatoes
Directions:
Heat 2 tbsp of the oil in large frypan.
Saute chicken strips over high heat until cooked.
Remove from pan; set aside.
Add 1 tbsp more oil to pan.
Saute broccoli until crisp-tender.
Remove from pan; set aside.
Add remaining 1 tbsp oil to pan.
Saute onion, garlic, rosemary and oregano until tender.
Blend in flour; gradually stir in milk.
Cook and stir over medium heat until mixture boils and thickens.
Stir in Parmesan cheese, lemon rind and juice.
Return chicken and broccoli to pan.
Add salt and pepper to taste.
Reheat to serving temperature.
Serve over hot cooked pasta and sprinkle with chopped tomato.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.