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1
Start by seasoning your chicken with salt and pepper as you like.
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2
Brown in 1 tablespoon of olive oil over medium high heat, about 3 minutes.
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3
Add 1/4 cup chicken broth and sliced onion to pan, cover, and let cook through, about 8 minutes.
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4
At about 6 minutes cooking time, add sliced mushrooms and worchestershire.
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5
In the meantime you'll need two pans to boil water in, one for the pasta and one for the blanching liquid.
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6
When chicken is cooked through, remove from pan.
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7
Keep the temperature on medium high to reduce the liquid in the mushrooms and onions.
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8
Squeeze the juice of your lemon into a blender or food processor along with garlic.
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9
When water comes to a boil salt both generously.
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10
In the pasta pan, drop the remainder of your lemon and pasta into the water, give it a good stir and keep the lid off to avoid boiling over.
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11
In the other pot, drop your small cut broccoli, stir and let cook for 1 minute.
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12
Remove from water and place into blender.
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13
Process this mixture until smooth.
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14
If it is too thick, add a little chicken broth.
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15
Add milk then into the pan with the mushrooms to reduce, about 5 minutes on medium high.
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16
Test pasta 1 minute before box directions predict doneness.
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17
Remove and drain when al dente.
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18
Chop cooled chicken into bite sized chunks.
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19
Toss chicken, pasta, and zucchini in broccoli sauce.
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20
Top with as much cheese as you like.
