Recipe - Zingy Lemon Chicken Pasta

Cooking - Pizza Food School Lunch - iStock
Published Tuesday, May 9, 2017

Makes:   4 Servings 

This creamy pasta dish with a hint of lemon is sure to be a family favorite. Packed with chicken and topped with crunchy almonds, it can be baked and ready to serve any night of the week.


8 ounces whole wheat spaghetti, uncooked
1 tablespoon tub margarine
1 tablespoon olive oil
20 ounces boneless, skinless chicken breast (cut into 3/4-inch pieces)
5 green onions, sliced
1 clove large garlic, minced
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup freshly squeezed lemon juice

for Topping:
1/4 cup chopped almonds
2 tablespoons chopped chives or scallions
1/4 teaspoon paprika (optional)


1. Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. 

2. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool. 

3. Heat margarine and oil in a skillet. Add chicken pieces, green onions and garlic. Saute until chicken is just firm and cooked through, about 10 minutes. 

4. Prepare pasta according to package directions and drain. Combine sauce, chicken and pasta mixture.

5. Put into a 2 1/2-quart casserole dish. Sprinkle top with almonds, chopped chives and paprika (if using). 

6. Bake at 375deg for 10 minutes or until heated through.



Source: The "Grain Chain"

Nutrition Information

Nutrients Amount

Calories 540 

Total Fat 15 g

Saturated Fat 3 g

Cholesterol 59 mg

Sodium 324 mg

Total Carbohydrate 56 g

Dietary Fiber 9 g

Total Sugars 4 g

Added Sugars included 0 g

Protein 35 g

Vitamin D 1 mcg

Calcium 100 mg

Iron 4 mg

Potassium505 mg

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