Lemon Pasta with Chicken

One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 570 Calories

Ingredients

• ½ cup milk
• ¼ cup all-purpose flour
• ¼ cup lemon juice
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 ½ cups chicken broth
• ¼ cup salted butter
• 2 teaspoons Dijon mustard
• ½ (16 ounce) package farfalle (bow tie) pasta
• 5 stalks green onions, sliced
• 1 ¼ pounds skinless, boneless chicken breast, cut into bite-sized pieces

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.

Step 3

Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.

Step 4

Melt butter in a large saucepan. When melted remove from the heat.

Step 5

Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.

Step 6

Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.