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
OR
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
OR
2 tablespoons scallions
Servings: 4
1. Prepare pasta according to package directions; drain. Heat butter or margarine 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.
2. 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.
3. Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375ºF for 10 minutes or until heated through.
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
OR
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
OR
2 tablespoons scallions
Servings: 4
1. Prepare pasta according to package directions; drain. Heat butter or margarine 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.
2. 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.
3. Add sauce to chicken-pasta mixture. Put into a 2 1/2-quart casserole dish. Sprinkle almonds and chopped chives over and bake at 375ºF for 10 minutes or until heated through.
