Quick Lemon Chicken Pasta
A quick dinner.
Quick Facts
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Serving Size: 330 g
Yield: 4 servings
Ingredients
4 tablespoons butter OR margarine, divided
2 cups broccoli florets
1/2 cup chopped onion
12 ounces boneless, skinless chicken breast, cut into thin strips
1-1/2 cups milk
2 tablespoons Argo® Corn Starch
1 chicken bouillon cube
2-1/2 tablespoons lemon juice
1/4 cup chopped parsley (optional)
8 ounces spiral OR bowtie pasta, cooked and drained
Directions
Melt 2 tablespoons butter in a large skillet over medium high heat. Add broccoli and onion; cook 3 minutes, stirring frequently. Remove from skillet.
Melt remaining 2 tablespoons butter in skillet. Add chicken, half at a time to skillet. Cook 3 to 5 minutes per batch, stirring frequently, until chicken is no longer pink. Return all chicken and vegetables to skillet.
Stir milk gradually into cornstarch in a small bowl. Pour into skillet. Add bouillon cube. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
Stir in lemon juice and parsley, if desired. Toss with pasta. Season with salt and pepper to taste.
Nutritional Claims:
Source of fibre, Excellent source of protein, Source of potassium, Source of calcium, Source of iron