https://foodland.iga.com/Recipes/Detail/3905/Lemony_Chicken_Pasta_Toss
Yield: 4 servings
| 2 | tablespoons | cornstarch | |
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| 1 | can | (14.5 oz.) Swanson chicken broth | |
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| 2 | tablespoons | lemon juice | |
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| 1 | tablespoon | Dijon Mustard | |
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| 1 | lb. | Boneless chicken breasts, cut up into strips | |
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| 2 | cloves | garlic, minced | |
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| 3 | tablespoons | chopped fresh parsley | |
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| 4 | cups | hot cooked spaghetti | |
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In a bowl, mix cornstarch, broth, lemon juice and mustard; set aside.
In a nonstick skillet, cook chicken and garlic until browned, stirring often. Remove chicken.
Stir cornstarch mixture; add to skillet. Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet and heat through.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/3905/Lemony_Chicken_Pasta_Toss
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