Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Radiatore or Elbow Macaroni OR other medium pasta shape, uncooked |
| 4 \N | Chicken breast halves boned, skinned, cut into 3/4-inch pieces |
| 5 \N | Green onions; sliced |
| 1 large | Garlic clove; minced |
| 1 tablespoon | Butter or margarine |
| 1 tablespoon | Vegetable or olive oil |
| ¼ cup | All-purpose flour |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
| ⅛ teaspoon | Cayenne pepper |
| 1⅓ cup | Chicken broth |
| ⅔ cup | Skim milk |
| 2 teaspoons | Prepared mustard |
| ¼ cup | Fresh lemon juice |
| ¼ cup | Chopped almonds |
| ¼ teaspoon | Paprika (optional) |
| 2 tablespoons | Chopped chives or scallions |
TOPPING
Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and saute 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 2½-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375 degrees F for 10 minutes or until heated through.
Each serving contains: 589 Calories; 47.9 g Protein; 65.7 g Carbohydrates; 14.3 g Fat; 82.9 mg Cholesterol;, 547 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association () (Reprinted with permission)