INGREDIENTS
4 tbsp. (60 ml) vegetable oil, divided
1 lb. (500 g) boneless, skinless chicken breasts, cut into match-like strips
2 cups (500 ml) thinly sliced broccoli
3/4 cup (175 ml) sliced green onions
2 cloves garlic, minced
1 1/4 tsp. (6 ml) dried rosemary leaves, crushed
1 tsp. (5 ml) dried oregano leaves, crushed
1/4 cup (50 ml) all purpose flour
2 cups (500 ml) milk
1/4 cup (50 ml) grated Parmesan cheese
1 tsp. (5 ml) grated lemon rind
1/4 cup (50 ml) lemon juice
Salt and pepper
3/4 lb (375 g) cooked, drained spaghetti
Chopped fresh tomato
METHOD
1. Heat 2 tbsp. (30 ml) of the oil in a large frying pan. Sauté chicken strips over high heat until cooked. Remove from pan and set aside.
2. Add 1 tbsp. (15 ml) more oil to pan. Sauté broccoli until crisp-tender. Remove from pan; set aside.
3. Add remaining 1 tbsp. (15 ml) oil to pan. Sauté onion, garlic, rosemary and oregano until tender.
4. 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.
5. 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.
Serves 4.
