Chicken, Pasta and Veggies in a Lemon Wine Sauce

This is one of my favorite pasta dishes. I don't make pasta very often, but whe, I do, I load it up with veggies to cut down on the guilt. I never use frozen veggies for this dish because I find they get mushy during the cooking process. It seems like a lot of ingredients, but it really is quite easy.

• Ready In: 30 mins
• Serves: 4

Ingredients

• For the chicken

• 1  large boneless skinless chicken breast, cut in medallions
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon oregano
•  salt
•  pepper

• For the sauce

• 1  small shallot, diced
• 1  large garlic clove, minced
• 1⁄2 tablespoon olive oil
• 1⁄4 cup white wine
• 1⁄2  lemon, juice of, a
• 1  tablespoon butter
• 1  tablespoon flour
• 1⁄2 cup chicken broth
• 2  roma tomatoes, diced
• 1⁄2 cup  cooked broccoli
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  chopped fresh basil leaves
• 1⁄3 lb pasta, prepared (I like farfalle)

Directions

1. Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
2. In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
3. Remove chicken from skillet and set aside.
4. In the same pan, add shallot and garlic, and sauté until shallot is translucent.
5. Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
6. Add wine and chicken broth.
7. Allow to bubble and reduce for 10 minutes.
8. Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
9. Add pasta to the pan and toss with parmesan cheese and basil leaves.