2 tbsp Cornstarch
14 1/2 oz R-T-S Clear Chicken Broth
2 tbsp Lemon Juice
1 tbsp Dijon Mustard
1/2 tsp Garlic Powder
1 tbsp Olive Or Vegetable Oil
1 lb Skinless Boneless Chicken Breast, Cut Into Strips
3 tbsp Fresh Parsley, Chopped Or
1 tbsp Dried Parsley Flakes
4 cup Hot Cooked Thin Spaghetti, (8 Oz Dry)
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In small bowl, stir together cornstarch, broth, lemon juice, mustard, and garlic powder until smooth. Set aside.
In 10-inch skillet over medium-high heat, in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat.
Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon.
Recipe by: Campbell's Easy Summer Recipes, 1995, pg. 18
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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