| | Zingy Lemon Chicken Pasta 8 ounces Radiatore, Elbow Macaroni, or other medium pasta shape -- uncooked
4 chicken breast halves (about 1 1/4 pounds) -- boned, skinned, cut into 3/4-inch pieces
5 green onions, sliced
1 large clove garlic, minced
1 tablespoon of butter or margarine
1 tablespoon vegetable oil or 1 tablespoon of olive oil
1/4 cup all-purpose flour
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of cayenne pepper
1 1/3 cups of chicken broth
2/3 cup of skim milk
2 teaspoons of prepared mustard
1/4 cup of freshly squeezed lemon juice |
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Topping
1/4 cup chopped almonds
1/4 teaspoon paprika, optional
2 tablespoons chopped chives or 2 tablespoons of scallions
Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and sauté until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.
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.
Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375ºF for 10 minutes or until heated through.
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