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Lemon Chicken with Broccoli

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By Betty Crocker Kitchens
Updated Feb 17, 2012
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Dinner ready in an hour! Try this recipe made with chicken, broccoli and pasta – a wonderful meal with a tangy twist.

Lemon Chicken with Broccoli

  • Prep Time 5 min
  • Total 60 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
  • 1/4 cup crushed butter-flavor crackers
  • 1 teaspoon grated lemon peel
  • 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 2 cloves garlic, finely chopped
  • 2 cups frozen broccoli flowerets or broccoli cuts (from 1-pound bag), thawed and drained
  • 1 cup chicken broth
  • 1/2 cup fat-free (skim) milk
  • 2 tablespoons lemon juice
  • 1/8 teaspoon pepper
  • 1 can (10 3/4 ounces) condensed reduced-fat cream of chicken soup

Instructions

  • Step 
    1
    Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
  • Step 
    2
    While pasta is cooking, mix crushed crackers and lemon peel in small bowl; set aside. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and garlic in skillet 2 to 3 minutes, stirring frequently, until chicken is brown. Remove skillet from heat; stir in pasta and remaining ingredients. Spoon chicken mixture into baking dish. Sprinkle with crumb mixture.
  • Step 
    3
    Cover and bake 25 minutes. Uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Nutrition

275 Calories
8g Total Fat
25g Protein
29g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
275
Calories from Fat
70
Total Fat
8g
Saturated Fat
2g
Cholesterol
50mg
Sodium
740mg
Total Carbohydrate
29g
Dietary Fiber
3g
Protein
25g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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