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CHICKEN: Lemon-Chicken Bowtie Pasta

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Rate this recipe 4.3/5 (20 Votes)

Ingredients

  • White Sauce:
  • 8 oz. uncooked farfalle pasta
  • 4 boneless skinless chicken breast halves, cut into bite size pieces
  • 5 Green Onions, sliced
  • 1 clove garlic, minced
  • 2 Tbsp. Canola Oil
  • /8 tsp. Cayenne Pepper
  • 1 1.2 cups Chicken Broth
  • 2 Tsp. Dijon Mustard
  • 1/4 cup Lemon juice
  • 4 Tbsp. Sweet Butter
  • 4 Tbsp. Flour
  • 2 Cups Milk Adapted version 1 1/2 c milk, 1/2 cup chicken broth to taste)
  • salt and Pepper to taste

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

Cook pasta until al dente. Drain and set aside.
2. Cut chicken into 3/4" pieces. Set aside. Heat oil in large skillet over medium high heat. Add Onions and garlic and saute one minute.
3. Add chicken and saute, turning occasionally until cooked through, about 12 to 15 minutes.
4. Add pasta, toss and set aside.
5. Adapt White Sauce recipe; mix cayenne pepper into flour before adding. Reduce milk by 1/1/2 cups, substituting same amount ot chicken broth. Add chicken broth-milk mix to flour mix.
6. While sauce is still hot, whisk in mustard and lemon juice, then immediately pour over chicken and pasta. lightly toss to mix.
7. Garnish with sliced lemon and serve.

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