Broccoli and Lemon Pepper Chicken Alfredo With Bow Tie Pasta

The most delicious chicken-broccoli-alfredo twist I've had. Great for potlucks, or for leftovers!

• Ready In: 50 mins
• Serves: 8
• Yields: 12 cups

Ingredients

• 3  large chicken breasts, cubed
• 6  cups broccoli, chopped (including stalk)
• 5  cups bow tie pasta, uncooked
• 4  tablespoons lemon pepper
• 2  tablespoons olive oil
• 1  teaspoon lemon juice

• Sauce

• 3  tablespoons butter or 3  tablespoons margarine
• 3  tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 5  ounces  freshly shredded parmesan cheese or 5  ounces  freshly-shredded  Italian cheese blend
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon paprika
• 1⁄2 teaspoon mustard powder

Directions

1. Boil pasta to desired firmness and drain.
2. While the pasta boils, fry chicken with oil, lemon juice and lemon pepper until thoroughly cooked. (Flavor will be very strong.) Seat aside.
3. In a medium saucepan, cover the bottom of the pan with water and bring to a boil.
4. Add broccoli, cover and boil 5 minutes, drain well. Set aside.
5. In a medium saucepan, melt butter over medium heat.
6. Stir in flour until smooth.
7. Slowly stir in milk until smooth and hot.
8. Reduce heat and add cheese.
9. When mixture is smooth, add salt, paprika and mustard.
10. Mix pasta, broccoli and cheese sauce in a large pot, then add chicken.
11. Serve immediately, or refrigerate and serve cold.