Ingredients:
2 Tablespoons cornstarch
1 Can (14 1/2) oz. chicken broth
2 Tablespoons lemon juice
1 Tablespoon Dijon-style mustard
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 lb skinless, boneless chicken breasts, cut into strips
3 Tablespoons chopped fresh parsley or 1 Tablespoon dried parsley flakes
4 Cups hot cooked thin spaghetti (about 8 oz. dry)
Directions:
*Cook spaghetti. While spaghetti is cooking:
*In a small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside.
*In a skillet over medium-high heat, in hot oil, cook chicken until browned, stirring often. Pour off fat
*Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon.
I love this recipe because it is super easy to make and tastes nice and light.
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How strong is the flavor in this? it sounds really good, but for some reason the word "toss" makes me think it will be bland...but I hope not!
ReplyDeleteYou have had this dork. You liked it. Obviously you don't remember. When I say toss I mean put everything in a bowl with a lid and shake it. It is a very light and mild flavor but still very good.
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