Lemon spaghetti with chicken

6 Servings

Ingredients

Quantity Ingredient
16 ounces Spaghetti or Thin Spaghetti OR Linguine, uncooked
4 tablespoons Margarine
16 ounces Boneless chicken breast (without skin), cut into bite-size pieces
28 ounces Low-sodium chicken broth
1 cup Water
1 cup Freshly squeezed lemon juice
2 tablespoons Honey
2 teaspoons Finely grated lemon peel
4 tablespoons Chopped fresh rosemary; OR Dried rosemary
Salt
Freshly ground black pepper

Directions

Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.

Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, cut chicken into 2 x ¼-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occassionally. Serve immediately.

Serves 6-8

Each serving provides: 602 Calories; 29.9 g Protein; 100 g Carbohydrates; 8⅖ g Fat; 36.9 mg Cholesterol; 395 mg Sodium.

Calories from Fat: 13%

Copyright National Pasta Association () (Reprinted with permission)

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