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Ingredients
| pasta (bow tie): 8 oz |
| chicken breasts: 3 breasts (halved) |
| canola oil - for salads, woks and light frying: 2 Tbl |
| green onions - spring or scallion: 6 whole onions (sliced) |
| garlic: 1 clove (minced) |
| salted butter: 4 Tbl |
| all-purpose flour (unsifted): 4 Tbl |
| cayenne pepper: 1/8 tsp |
| chicken broth: 1 1/2 cups |
| nonfat milk: 1/2 cup |
| Dijon mustard: 2 tsp |
| lemon juice: 1/4 cup |
| salt |
| black pepper |
Lemon-Chicken Bow Tie Pasta
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Cook pasta, drain and set aside.
- Cut chicken into 3/4" pieces, set aside.
- Heat oil in large skillet over medium-high heat. Add green onions and garlic, saute 3 minutes.
- Add chicken, salt and pepper. Saute for 9-12 minutes, stirring occasionally.
- Add pasta, set aside.
- Melt butter in saucepan, add flour and cayenne pepper. Add broth and milk all at once. Stir over medium heat until thick and bubbly.
- Add mustard and lemon juice to white sauce while still hot. Immediately toss with pasta and chicken to mix. If it's not quite thick enough, turn the heat up for 3-4 minutes, then let it stand for a few.