Lemony chicken pasta toss

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
14½ ounce R-T-S Clear Chicken Broth
2 tablespoons Lemon Juice
1 tablespoon Dijon Mustard
½ teaspoon Garlic Powder
1 tablespoon Olive Or Vegetable Oil
1 pounds Skinless Boneless Chicken Breast; Cut Into Strips
3 tablespoons Fresh Parsley; Chopped Or
1 tablespoon Dried Parsley Flakes
4 cups Hot Cooked Thin Spaghetti; (8 Oz Dry)

Directions

In small bowl, stir together cornstarch, broth, lemon juice, mustard, and garlic powder until smooth. Set aside.

In 10-inch skillet over medium-high heat, in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat.

Reduce heat to medium. In same skillet, add reserved cornstarch mixture.

Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon.

Recipe by: Campbell's Easy Summer Recipes, 1995, pg. 18 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998

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