Zingy Lemon Chicken Pasta

  • Seasonal veggies (green onions, greens, cauliflower)

  • Chicken

  • Zingy lemon sauce (garlic, flour, milk, stock, mustard, lemon juice)

  • Salt and pepper

Ingredients

Serving Sizes

    • 1 cup diced seasonal veggies (green onions, greens, cauliflower)

    • 4 oz chicken

    • ½ cup sauce

    • Salt & pepper to taste

    • 2 cups diced seasonal veggies (green onions, greens, cauliflower)

    • 8 oz chicken

    • 1 cup sauce

    • Salt & pepper to taste

Instructions

  1. Season the chicken with salt and pepper, and cook in a pan with oil over medium heat until it is cooked through.

  2. Cook pasta, drain the water and set it aside.

  3. For 2 cups zingy sauce: 1 clove garlic minced, 1/4 cup flour, 1 & 1/3 cup stock, 2/3 cup milk, 2 tsp mustard, 1/4 cup lemon juice.

  4. In a pot brown garlic in olive oil, add stock, salt, mustard. Heat to boil. Mix lemon juice, flour, and slowly add to the boiling mixture, stirring constantly, preventing lumps. Cool the sauce, then add milk and mix.

  5. Heat oil in a pan, stir the veggies. Add chicken, pasta and the sauce. Mix well and bake at 375F for 10 minutes.

  6. Serve and Enjoy!!!!

Nutrition Facts

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