Zingy Lemon Chicken Pasta

Ingredients

• 8 cup Whole wheat spaghetti, uncooked
• 1 tbsp Tub margarine
• 1 tbsp Olive oil
• 20 g Boneless, skinless chicken breast (cut into 3/4-inch pieces)
• 5 piece(s) Green onions (scallions), sliced
• 1 piece(s) Large garlic, minced
• 1/4 cup All-purpose flour
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Cayenne pepper
• 1 cup Chicken broth
• 1/2 cup Skim milk
• 2 tsp Prepared mustard
• 2 tbsp Freshly squeezed lemon juice
• 2 tbsp Chopped almonds
• 2 piece(s) Chopped chives or green onions scallions
• 1/2 tsp Paprika optional

Instructions

1. Combine flour, salt, pepper, and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.
2. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
3. 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.
4. Prepare pasta according to package directions and drain. Combine sauce, chicken, and pasta mixture.
5. Put into a 2 1/2 quart casserole dish. Sprinkle top with almonds, chopped chives, and paprika (if using).
6. Bake at 375 °F for 10 minutes or until heated through.

Storage and Meal Prep Tips