Serves 4
561 cal · 45 min
Zingy Lemon Chicken Pasta
Recipe GLPR46826fd70e0f65
A bright and flavorful baked pasta dish featuring tender chicken pieces in a smooth lemon-mustard sauce, finished with a crispy almond and herb topping. This comforting one-dish meal combines whole wheat pasta with sautéed chicken and a velvety cream sauce made with fresh lemon juice for a zingy finish.
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Ingredients
8 ounces whole wheat spaghetti, uncooked
1 tablespoon margarine
1 tablespoon olive oil
1 1/4 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
5 green onions (scallions), sliced
1 large clove garlic, minced
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup freshly squeezed lemon juice
1/4 cup sliced almonds
2 tablespoons chopped fresh chives
1/4 teaspoon paprika (optional)
Directions
In a saucepan, whisk together the flour, salt, black pepper, and cayenne pepper. Gradually pour in the chicken broth and skim milk, whisking constantly until no lumps remain.
Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, approximately 5-7 minutes.
Remove from heat and stir in the prepared mustard and fresh lemon juice until well blended. Set the sauce aside to cool slightly.
While the sauce cools, bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package directions until al dente. Drain well and set aside.
In a large skillet, heat the margarine and olive oil over medium-high heat until the margarine is melted and the oil is hot.
Add the chicken breast pieces, sliced green onions, and minced garlic to the skillet. Sauté, stirring occasionally, for 8-10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F at the thickest point.
In a large bowl, combine the cooked pasta, sautéed chicken mixture, and the cooled lemon sauce. Toss gently but thoroughly until everything is evenly coated.
Transfer the pasta mixture to a 2 1/2-quart baking dish and spread evenly.
Sprinkle the sliced almonds and chopped chives evenly over the top. Add paprika if desired.
Bake in a preheated 375°F oven for 10-12 minutes, until the casserole is heated through and the almonds are lightly toasted. Serve immediately while hot.
