Zingy Lemon Chicken Pasta - Featured Recipe - CookingDistrict.com
Featured Recipes

Zingy Lemon Chicken Pasta

Categories: Pasta, Poultry
Step 1
8 oz spaghetti - dry
1 tbsp butter
1 tbsp oil
1 1/4 lb boneless - skinless chicken breasts • cut into 3/4-inch pieces
5 green onions • sliced
1 garlic clove • 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 cups skim milk
2 tsp mustard - prepared
1/4 cup lemon juice
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 butter 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.
Step 2
1/4 cup almonds • chopped
2 chives or scallions • chopped
1/4 tsp paprika
Combine sauce, chicken and pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle top with almonds, chopped chives and paprika. Bake at 375° for 10 minutes or until heated through.

*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted.


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