Lemon Chicken with Pasta
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Karen Hall adds chicken to a few pantry staples in South Hamilton, Massachusetts…and she has a wonderful warm entree in minutes. Guests always ask for the recipe, but her friends and “pasta-hating husband” just ask for seconds!
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 20 min.
Ingredients:
- 1-1/2 cups uncooked medium pasta shells
- 1/4 cup dry bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cubed
- 6 teaspoons canola oil, divided
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1/4 cup lemon juice
- 1/4 cup shredded Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with Parmesan cheese. Yield: 4 servings.