Sassy Chicken Dish

Ingredients

• 2 skinless, boneless chicken breast halves - cut into cubes
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 cups sliced fresh mushrooms
• ½ cup Italian salad dressing, or as needed
• 5 tablespoons lemon juice, divided
• 1 (10.75 ounce) can condensed cream of chicken soup
• ¼ cup milk
• salt and pepper to taste
• 1 (12 ounce) package wide egg noodles
• 1 (12 ounce) package frozen broccoli spears, thawed
• 2 teaspoons lemon juice

Step 1

Melt a tablespoon of butter in a large skillet over medium-high heat. Toss in the cubed chicken and cook it just until it’s no longer pink on the outside. Then add the chopped onion, garlic, and mushrooms, sautéing everything until the onions start to look translucent. Pour in enough Italian dressing to lightly coat the chicken and veggies, splash in a tablespoon of lemon juice, cover the pan, lower the heat, and let it simmer while you prepare the sauce.

Step 2

For the sauce, combine the cream of chicken soup with milk in a small saucepan over medium heat. Warm it up gently—don’t let it boil. Once heated through, stir in 4 tablespoons of lemon juice and season with salt and pepper to your taste. Be careful adding the lemon too early, or the sauce might curdle. When done right, it should be smooth and glossy.

Step 3

Meanwhile, bring a big pot of salted water to a boil and cook the noodles until they’re tender, about 8 minutes. Drain them well.

Step 4

Set up a steamer basket over a saucepan with an inch of water, a tablespoon of butter, and the last 2 teaspoons of lemon juice. Once it’s boiling, add your broccoli, cover it, and steam for about 5 minutes until it’s tender but still bright green.

Step 5

To put it all together, toss the noodles with the sauce and spread them out on a serving platter. Pile the chicken mixture in the center, then arrange the steamed broccoli around the edges. Enjoy!