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Zingy Lemon Chicken Pasta
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Submitted by:
Jimmy |
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Great pasta dish. this is a whole meal in one dish which is convenient. |
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INGREDIENTS:
- 8 ounces , Macaroni Cooked
- 4 medium , Boneless, Skinless Chicken Breasts Cut in 3/4 inch Pieces
- 5 large , Scallions Sliced
- 1 large , Grlic Clove Minced
- 1 tablespoon(s) , Butter
- 1 tablespoon(s) , Olive Oil
- 1/4 cup(s) , Flour
- 1/4 teaspoon(s) , Salt
- 1/8 teaspoon(s) , Pepper
- 1/8 teaspoon(s) , Cayenne Pepper
- 1 1/3 cup(s) , Chicken Broth
- 2/3 cup(s) , Skim Milk
- 2 teaspoon(s) , Mustard
- 1/4 cup(s) , Fresh Lemon Juice
- 1/4 cup(s) , Almonds Chopped
- 1/4 teaspoon(s) , Paprika
- 2 tablespoon(s) , Chives Chopped
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| Instructions: |
Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and saute 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 375-o F for 10 minutes or until heated through. |
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