Zingy Lemon Chicken Pasta

This creamy pasta dish with a hint of lemon is sure to be a family favorite. Packed with chicken and topped with crunchy almonds, it can be baked and ready to serve any night of the week.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• bake
• savory
• comfort food
• healthy
• crowd-pleaser

Ingredients

• 8 ounce whole wheat spaghetti (uncooked)
• 1 tablespoon tub margarine
• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 3/4-inch pieces)
• 5 green onions (sliced)
• 1 clove garlic (large, minced)
• 0.25 cup all-purpose flour
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.125 teaspoon cayenne pepper
• 1.33 cup chicken broth
• 0.67 cup skim milk
• 2 teaspoon prepared mustard
• 0.25 cup lemon juice (freshly squeezed)
• 0.25 cup almonds (chopped)
• 2 tablespoon chives (chopped)
• 0.25 teaspoon paprika

Instructions

1. Combine all-purpose flour, salt, black pepper, and cayenne pepper 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.
3. Add prepared mustard and lemon juice.
4. Allow to cool.
5. Heat tub margarine and olive oil in a skillet.
6. Add chicken breast pieces, green onions, and garlic.
7. Sauté until chicken is just firm and cooked through, about 10 minutes.
8. Prepare whole wheat spaghetti according to package directions and drain.
9. Combine sauce, chicken, and pasta mixture.
10. Put into a 2 1/2 quart casserole dish.
11. Sprinkle top with almonds, chopped chives, and paprika (if using).
12. Bake at 375 °F for 10 minutes or until heated through.

Nutrition (per serving)

• Calories: 561
• Protein: 44.8 g
• Carbohydrates: 61.7 g
• Fat: 16.8 g
• Fiber: 8.4 g
• Sodium: 299 mg
• Saturated Fat: 2.6 g
• Sugar: 4.5 g
• Cholesterol: 95 mg