Lemon Pasta with Chicken
One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.
farfalle (bow tie) pasta
½
(16 ounce) package
olive oil
2
tablespoons
green onions, sliced
5
stalks
garlic, minced
1
clove
skinless, boneless chicken breast, cut into bite-sized pieces
1 ¼
pounds
salted butter
¼
cup
all-purpose flour
¼
cup
ground black pepper
⅛
teaspoon
chicken broth
1 ½
cups
milk
½
cup
lemon juice
¼
cup
Dijon mustard
2
teaspoons
 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.
  Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.
  Melt butter in a large saucepan. When melted remove from the heat.
  Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
  Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.
