Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zingy Lemon Chicken Pasta
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- #70328
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 ounces radiatore or elbow macaroni or other medium pasta shape, uncooked
4 chicken breast halves, boned, skinned, cut into 3/4-inch pieces
5 green onions, sliced
1 clove garlic, minced
1 tablespoon butter or margarine
1 tablespoon vegetable or 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 cup chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup fresh lemon juice
TOPPING
1/4 cup chopped almonds
1/4 teaspoon paprika (optional)
2 tablespoons chopped chives or scallions
directions
Prepare pasta according to package directions. Drain.
Heat butter or margarine and oil in a skillet. Add chicken pieces, green onions and garlic. Saute 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 375 degrees F for 10 minutes or until heated through.
added by
f1sh1962
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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