Lemony Chicken Pasta Toss
Source: Campbell's Easy Summer Recipes
Servings: 4

2 Tablespoons cornstarch
1 can (14 1/2 oz.) chicken broth
2 Tablespoons lemon juice
1 Tablespoon Dijon-style mustard
1/2 teaspoon garlic powder
1 Tablespoon olive or vegetable oil
1 lb. skinless boneless chicken breasts, cut into strips
3 Tablespoons fresh chopped parsley or 1 Tbs. dried
4 cups hot cooked vermicelli (about 8 oz. dry)

In small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside.

In 10-in. skillet over medium-high heat, in hot oil, cook chicken until browned; stirring often. Remove; 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 vermicelli.