Ingredients:

2 Tbsp. cornstarch

1 3⁄4 cups Chicken Broth

2 Tbsp. lemon juice

1 Tbsp. Dijon-style mustard 

1 lb. skinless, boneless chicken breasts, cut into strips

2 cloves garlic, minced 

3 Tbsp. chopped fresh parsley OR 1 Tbsp. dried parsley flakes

4 cups hot cooked thin spaghetti, cooked without salt

 

Directions:

MIX cornstarch, broth, lemon juice and mustard. COOK chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken. ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Stir in parsley. Toss with spaghetti.

 

Prep/Cook Time: 25 minutes Serves: 4