Budgetwise Lemony Chicken Pasta Toss

  • 3 tbsp. cornstarch
  • 2 cups Swanson® Chicken Stock
  • 3 tbsp. lemon juice
  • 1 tbsp. Dijon-style mustard
  • 1/8 tsp. ground black pepper
  • 1 lb. skinless, boneless chicken breast, cut into strips
  • 3 cloves garlic, minced
  • 3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
  • 4 cups hot cooked thin spaghetti, cooked without salt
DIRECTIONS
Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti.
4 servings

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