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
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
-
Step1Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain pasta as directed on package.
-
Step2While 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.
-
Step3Cover 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;Tips from the Betty Crocker Kitchens
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