Zingy Lemon Chicken Pasta
Zingy Lemon Chicken Pasta
Prep Time 1 hour 30 minutes
Servings 4 Servings
Calories 524 kcal
Ingredients
- 8 oz. Spaghetti or your favorite pasta shape, uncooked*
- 1 tbsp. margarine or butter
- 1 tbsp. vegetable oil or olive oil
- 1 1/4 lbs. boneless skinless chicken breast, cut into 3/4-inch pieces
- 5 green onions sliced
- 1 large clove garlic minced
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 1/3 cups chicken broth
- 2/3 cup skim milk
- 2 tsp. prepared mustard
- 1/4 cup freshly squeezed lemon juice
Topping:
- 1/4 cup chopped almonds
- 2 tbsp. chopped chives or scallions
- 1/4 tsp. paprika optional
Instructions
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Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
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Heat margarine and oil in a skillet. Add chicken pieces, green onions and garlic. Sauté until chicken is just firm and cooked through, about 10 minutes.
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Prepare pasta according to package directions and drain.
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Combine sauce, chicken and pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle top with almonds, chopped chives and paprika (if using). Bake at 375° for 10 minutes or until heated through.
Recipe Notes
*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted.
An exclusive SharethePasta.org recipe.
