Lemon Chicken with Pasta Recipe

Lemon Chicken with Pasta Recipe photo by Taste of Home

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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!
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Diabetic Friendly

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Lemon Chicken with Pasta Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4 Servings

20 20 40

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 cheese. Yield: 4 servings.

Nutritional Facts 1 serving equals 428 calories, 12 g fat (2 g saturated fat), 66 mg cholesterol, 652 mg sodium, 46 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 3 starch, 2 fat.

Originally published as Lemon Chicken with Pasta in Light & Tasty April/May 2007, p50