How To Make Lemony Chicken Pasta Toss
The secret to the rich and full flavor in this lemony chicken pasta is the addition of chicken stock. It also has parsley, garlic, and some Dijon mustard.
Serves:
Ingredients
- 3tbspcornstarch
- 2cupsSwanson® Chicken Stock
- 3tbsplemon juice
- 1tbspDijon-style mustard
- 1tspground black pepper
- 1lbchicken breasts,skinless, boneless
- 3garlic cloves
- 3tbspfresh parsley,chopped
- 4cupsthin spaghetti,hot, cooked
Instructions
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Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.
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Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often.
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Remove the chicken mixture from the skillet. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet.
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Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti.
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Serve and enjoy!
Nutrition
- Calories: 466.55kcal
- Fat: 12.93g
- Saturated Fat: 3.57g
- Trans Fat: 0.12g
- Monounsaturated Fat: 5.22g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 51.22g
- Fiber: 2.21g
- Sugar: 3.67g
- Protein: 34.00g
- Cholesterol: 76.17mg
- Sodium: 291.89mg
- Calcium: 40.91mg
- Potassium: 542.88mg
- Iron: 2.14mg
- Vitamin A: 40.76µg
- Vitamin C: 9.17mg
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