Lemon Spaghetti with Chicken
16 ounces Spaghetti, Thin Spaghetti, or Linguini – uncooked
4 tablespoons margarine
16 ounces boneless, skinless chicken breasts – cut into bite-size pieces
2 12-ounce cans 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
1 1/2 teaspoons dried rosemary
Salt and freshly ground black pepper – to taste
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 Ã— 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.