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Chicken with Lemon Broccoli Zucchini-Alfredo

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Ingredients

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1 tbsp. Olive oil
8 oz. Mushrooms fresh
1 medium Onion diced
4 6 oz. Boneless Chicken Breasts diced
1⁄2 tsp. salt
1⁄4 tsp. ground pepper
Rosemary
3 cups Broccoli Florets
1 Lemon juice from
10 oz. Chicken Stock
1 big handful Basil leaves chopped
6 Zucchini Peeled into pasta
10 Cherry Tomatoes halved
3 tbsp. Parmesan Cheese grated

Directions ( Default | Numbered )

In a skillet, heat the olive oil and cook mushrooms with small diced onion.

Add the diced boneless chicken breasts, salt, ground pepper, and rosemary.

Once cooked through, add broccoli and lemon juice and cook slightly.

Add the chicken stock, fresh basil leaves, and cook together for 15 minutes.

Mix with zucchini and top with cherry tomatoes and freshly grated parmesan cheese.

  1. In a skillet, heat the olive oil and cook mushrooms with small diced onion.
  2. Add the diced boneless chicken breasts, salt, ground pepper, and rosemary.
  3. Once cooked through, add broccoli and lemon juice and cook slightly.
  4. Add the chicken stock, fresh basil leaves, and cook together for 15 minutes.
  5. Mix with zucchini and top with cherry tomatoes and freshly grated parmesan cheese.

Comments & Personal Notes

The zucchini stays raw?

Comment from Lorilin — posted over 9 years ago

This was pretty good, but lacked flavor for me. Seems like it needs some umph. Super easy, though, and I liked that it was a one dish meal. I cooked it all in an electric skillet. In answer to Lorilin, I left the zucchini raw, placed it on top of everything else in the skillet, then stirred it in, so it cooked very slightly just from the heat of the other ingredients.

Comment from dwatkins52 — posted over 9 years ago

What other spices have been used?

Comment from BeccaDi — posted almost 9 years ago

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