Chicken Broccoli Alfredo Recipe

1/3 cup fresh lemon juice
2 to 3 tablespoons mixed Italian herbs
Salt and pepper, to taste
3 to 4 boneless chicken breasts, cut into bite-size pieces
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
2 cups broccoli tops
1 pound pasta (spaghetti, penne, fettucine, etc.)
2 tablespoons butter
1 clove garlic, minced
2 cups milk

In medium-size bowl combine the lemon juice, herbs, salt, and pepper. Coat the chicken pieces in the lemon juice mixture. In a small bowl, combine the flour and Parmesan cheese. Sprinkle 2/3 of this mixture over the chicken. Heat the oil and 2 cloves of minced garlic in a skillet. Add the chicken pieces. Brown them for 20 to 25 minutes, turning during cooking.
While the chicken is browning, steam the broccoli until crisp-tender, and set it aside. Boil the pasta until just done. Do not overcook. Allow it to drain while making the Alfredo sauce.
Remove the browned chicken from the skillet, and set aside. Using the same skillet, melt the butter and sauté the remaining clove of minced garlic. Stir in the remaining flour and Parmesan mixture to make a roux. Stir constantly to avoid burning. When the flour is bubbly, stir in the milk. Heat through until thick and creamy. Add the chicken pieces and broccoli to the hot sauce. Stir to cover pieces. Serve over the hot pasta. Top with freshly ground black pepper and grated Parmesan.

Yield: 4 to 6 servings

Tips From Our Test Kitchen:
Timing is the key to success in this recipe. Cook the items in the order listed so that all of the items are hot and ready to eat at once.