Recipe - Lemony Chicken Pasta Toss

2 tablespoon Cornstarch
14 One half ounce RTS Clear Chicken Broth
2 tablespoon Lemon Juice
1 tablespoon Dijon Mustard
One half teaspoon Garlic Powder
1 tablespoon Olive Or Vegetable Oil
1 pound Skinless Boneless Chicken
Breast; Cut Into Strips
3 tablespoon Fresh Parsley; Chopped Or
1 tablespoon Dried Parsley Flakes
4 cup Hot Cooked Thin Spaghetti;
(8 Oz Dry)

In small bowl, stir together cornstarch, broth, lemon juice, mustard, and
garlic powder until smooth. Set aside.

In 10inch skillet over mediumhigh heat, in hot oil, cook half of chicken
until browned, stirring often. Remove; set aside. Repeat with remaining
chicken. Pour off fat.

Reduce heat to medium. In same skillet, add reserved cornstarch mixture.
Cook until mixture boils and thickens, stirring constantly. Return chicken
to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with
spaghetti. If desired, garnish with fresh parsley and lemon.

Recipe by: Campbell's Easy Summer Recipes, 1995, pg. 18

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Feb
08, 1998