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Source: Fabulous Food Associations

Chicken and Parmesan Pasta
Delicious, add a pinch of red-pepper flakes for extra zing. Serve with a salad and you have a great meal.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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8 ounces spaghetti or corkscrew pasta
4 (about 1 1/4-pound) chicken breast halves, boned, skinned, and cut into ¾-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 1/2 tablespoon vegetable oil or olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground 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 fresh lemon juice
2 tablespoons chopped chives, or scallions (for topping)
4 tablespoons Parmesan cheese




Preheat oven to 375 degrees. Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic and sauté until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.

Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.

Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375 degrees for 10 minutes or until heated through.


Serving Suggestion:  Serve with green salad tossed with fresh lemon juice and olive oil.


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