Lemon Chicken with Pasta

Lemon Chicken with Pasta

1 1/2 cups uncooked medium pasta shells
1/4 cup dry bread crumbs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 pound boneless skinless chicken breasts, cubed
6 tsp canola oil, divided
1 medium onion, chopped
2 tbsp all purpose flour
1 cup reduced fat chicken broth
1/4 cup lemon juice
1/4 cup shredded Parmesan cheese

1.  Cook pasta according to package directions.  Meanwhile, in a large resealable 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 nonstick cooking spray, saute chicken in 4 tsp 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.

makes 4 servings

Cal 428; fat 12; fiber 2

I loved this, it was creamy, and lemony and just all around fabulous.  It was something that you would expect to find on a resturant menu.  My husband thought it was a little too lemony, so if you aren't a fan of the tart stuff, I would use a little less than the 1/4 cup of lemon juice called for.