Ingredients Jump to Instructions ↓

  1. 1-1/2 cups uncooked medium pasta shells

  2. 1/4 cup dry bread crumbs

  3. 1 teaspoon garlic powder

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 1 pound boneless skinless chicken breasts, cubed

  7. 6 teaspoons canola oil, divided

  8. 1 medium onion, chopped

  9. 2 tablespoons all-purpose flour

  10. 1 cup reduced-sodium chicken broth

  11. 1/4 cup lemon juice

  12. 1/4 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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. In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm. 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. Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese. Yield: 4 servings.


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