Lemon spaghetti with chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Spaghetti or Thin Spaghetti OR Linguine, uncooked |
| 4 | tablespoons | Margarine |
| 16 | ounces | Boneless chicken breast (without skin), cut into bite-size pieces |
| 28 | ounces | Low-sodium chicken broth |
| 1 | cup | Water |
| 1 | cup | Freshly squeezed lemon juice |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Finely grated lemon peel |
| 4 | tablespoons | Chopped fresh rosemary; OR Dried rosemary |
| Salt | ||
| Freshly ground black pepper | ||
Directions
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.
Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, cut chicken into 2 x ¼-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occassionally. Serve immediately.
Serves 6-8
Each serving provides: 602 Calories; 29.9 g Protein; 100 g Carbohydrates; 8⅖ g Fat; 36.9 mg Cholesterol; 395 mg Sodium.
Calories from Fat: 13%
Copyright National Pasta Association () (Reprinted with permission)