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
OR
1 1/2 teaspoons dried rosemary
Salt and freshly ground black pepper, to taste
Servings: 6
1. 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.
2. 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 × 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.
Serves 6-8
Servings: 6
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
OR
1 1/2 teaspoons dried rosemary
Salt and freshly ground black pepper, to taste
Servings: 6
1. 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.
2. 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 × 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.
Serves 6-8
Servings: 6
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