8oz.Spaghettior your favorite pasta shape, uncooked*
1tbsp.margarineor butter
1tbsp.vegetable oilor olive oil
1 1/4lbs.bonelessskinless chicken breast, cut into 3/4-inch pieces
5green onionssliced
1large clove garlicminced
1/4cupall-purpose flour
1/4tsp.salt
1/8tsp.black pepper
1/8tsp.cayenne pepper
1 1/3cupschicken broth
2/3cupskim milk
2tsp.prepared mustard
1/4cupfreshly squeezed lemon juice
Topping:
1/4cupchopped almonds
2tbsp.chopped chives or scallions
1/4tsp.paprikaoptional
Instructions
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.
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.
Prepare pasta according to package directions and drain.
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.