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Zingy Lemon Chicken Pasta

Zingy Lemon Chicken Pasta

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Pasta

    • 🍝 8 ounces whole wheat spaghetti, uncooked

  • Dairy / Fats

    • 1 tablespoon tub margarine
    • 1 tablespoon olive oil

  • Protein

    • 🍗 20 ounces boneless, skinless chicken breast

  • Vegetables

    • 5 green onions (scallions), sliced
    • 🧄 1 clove large garlic, minced

  • Dry Ingredients

    • 🌾 1/4 cup all-purpose flour
    • 🧂 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon cayenne pepper

  • Liquids

    • 1 1/3 cups chicken broth
    • 🥛 2/3 cup skim milk

  • Condiments

    • 2 teaspoons prepared mustard
    • 🍋 1/4 cup freshly squeezed lemon juice

STEPS

1

In a saucepan, combine flour, salt, black pepper, and cayenne pepper. Gradually whisk in chicken broth and skim milk until smooth.

2

Cook over medium heat while stirring until it thickens into a sauce. Remove from heat and stir in the prepared mustard and lemon juice.

3

Meanwhile, prepare the pasta according to the package directions. Once cooked, drain and set aside.

4

In a skillet, heat olive oil and margarine over medium heat. Add chicken breast slices and cook until fully cooked and slightly browned. Remove and set aside.

5

Combine the pasta, cooked chicken, and sauce together in a large mixing bowl. Stir well to coat the pasta and chicken with the sauce.

6

Optional: Transfer to a baking dish and bake at 375°F (190°C) for 10 minutes to enhance flavor. Serve immediately.

NUTRIENTS

Per 1 serving

🔥

540

Calories

  • 35
    Protein
  • 56
    Carbs
  • 15
    Fats

💡 For added crunch, sprinkle toasted almonds or bread crumbs over the pasta before baking.Add freshly chopped parsley or basil for extra flavor and garnish.Use a vegetable peeler to add thin strips of lemon zest as a decorative topping.