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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Karen Hall adds chicken to a few pantry staples in South Hamilton, Massachusettsâ¦and she has a wonderful warm entree in minutes. Guests always ask for the recipe, but her friends and âpasta-hating husbandâ just ask for seconds!More Easy Main Dish Recipes » Ingredients:
1-1/2 cups uncooked medium pasta shells |
1/4 cup dry bread crumbs |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound boneless skinless chicken breasts, cubed |
6 teaspoons canola oil, divided |
1 medium onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup reduced-sodium chicken broth |
1/4 cup lemon juice |
1/4 cup shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
3. In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese. Yield: 4 servings.
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