Zingy Lemon Chicken Pasta

40 min · Serves 4

Based on a recipe from MyPlate National Strategic Partners The Grain Chain, via USDA MyPlate Kitchen

What goes in

• 8 ozwhole wheat spaghetti
• 14.8 mltub margarine
• 14.8 mlolive oil
• 20 ozboneless, skinless chicken breast
• 5green onions
• 1garlic
• ¼ cupall-purpose flour
• 1.2 mlsalt
• 0.6 mlblack pepper
• 0.6 mlcayenne pepper
• 1⅓ cupschicken broth
• ⅔ cupskim milk
• 9.9 mlprepared mustard
• ¼ cupfreshly squeezed lemon juice
• ¼ cupchopped almonds
• 29.6 mlchopped chives or green onions
• 1.2 mlpaprika (optional)

How to cook it

1. Whisk together the flour, salt, black pepper, and cayenne pepper in a saucepan, then gradually pour in the chicken broth and skim milk while continuing to whisk until completely smooth.
2. Cook the sauce over medium heat, stirring continuously until it thickens, then mix in the mustard and fresh lemon juice and take off the heat to cool.
3. Warm the margarine and olive oil in a skillet, add the chicken pieces, green onions, and garlic, and sauté until the meat is fully cooked through and firm, roughly 10 minutes.
4. Cook the spaghetti following the package instructions, drain it well, and stir together the pasta, cooked chicken mixture, and sauce.
5. Transfer the pasta mixture into a 2 1/2-quart casserole dish, then scatter the almonds, chives, and paprika over the top.
6. Bake at 375 °F for 10 minutes or until thoroughly heated through.

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