Zingy Lemon Chicken Pasta
8 oz. Radiatore, Elbow Macaroni, or other medium pasta shape, uncooked
4 chicken breast halves (about 1 1/4 pounds) boned, skinned, cut into 3/4-inch pieces
5 green onions, sliced
1 large clove garlic, minced
1 tbsp. butter
1 tbsp. vegetable or olive oil
1/4 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 tsp. prepared mustard
1/4 cup freshly squeezed lemon juice
1/4 cup chopped almonds
1/4 tsp. paprika (optional)
2 tbsp. chopped chives or scallions
Prepare pasta according to package directions; drain. Heat butter 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- for 10 minutes or until heated through.