Zingy Lemon Chicken Pasta
8 ounces 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 tablespoon butter or margarine
1 tablespoon vegetable oil
1 tablespoon olive oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup freshly squeezed lemon juice
TOPPING 1/4 cup chopped almonds 1/4 teaspoon paprika (optional) -- paprika
2 tablespoons chopped chives
2 tablespoons scallions
Prepare pasta according to package directions; drain. Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic, and sautÃ© 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 375ÂºF for 10 minutes or until heated through.