Zingy Lemon Chicken Pasta
This creamy pasta dish with a hint of lemon is sure to be a family favorite. Packed with chicken and topped with crunchy almonds, it can be baked and ready to serve any night of the week.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.94 of 5 (137 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 2 1/2 ounces
- Protein Foods: 4 ounces
- Vegetables: 1/4 cups
Ingredients
- 8 ounces whole wheat spaghetti, uncooked
- 1 tablespoon tub margarine
- 1 tablespoon olive oil
- 1 1/4 lbs. boneless, skinless chicken breast (cut into 3/4-inch pieces)
- 5 green onions (scallions), sliced
- 1 clove large garlic, minced
- 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
- For Topping:
- 1/4 cup chopped almonds
- 2 tablespoons chopped chives or green onions (scallions)
- 1/4 teaspoon paprika (optional)
Directions
- 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.
- Heat margarine and oil in a skillet.
- Add chicken pieces, green onions, and garlic.
- Sauté until chicken is just firm and cooked through, about 10 minutes.
- Prepare pasta according to package directions and drain.
- Combine sauce, chicken, and pasta mixture.
- Put into a 2 1/2 quart casserole dish.
- Sprinkle top with almonds, chopped chives, and paprika (if using).
- Bake at 375 °F for 10 minutes or until heated through.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 560.72 |
| Total Fat | 16.83 g |
| Saturated Fat | 2.61 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 95.09 mg |
| Carbohydrates | 61.7 g |
| Dietary Fiber | 8.4 g |
| Total Sugars | 4.52 g |
| Added Sugars included | 0 g |
| Protein | 44.79 g |
| Calcium | 129 mg |
| Potassium | 788 mg |
| Sodium | 299.32 mg |
| Copper | 1 mg |
| Iron | 4 mg |
| Magnesium | 152 mg |
| Phosphorus | 554 mg |
| Selenium | 92 mg |
| Zinc | 4 mg |
| Vitamin A | 77 mcg |
| Vitamin B6 | 1.2 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 7 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 5 mg |
| Vitamin K | 48 mcg |
| Folate | 83 mcg |
| Thiamin | 0.5 mg |
| Riboflavin | 0.6 mg |
| Niacin | 17 mg |
| Choline | 103 mg |
Notes
Serving Suggestions: Serve with steamed broccoli, skim milk, and apple slices.
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Source
Recipe by: MyPlate National Strategic Partners — The Grain Chain
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/zingy-lemon-chicken-pasta. Federal works are public domain in the United States.