Recipe: Lemon Spaghetti with Chicken (cooked in one pot)

LEMON SPAGHETTI WITH CHICKEN

4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 cans (14 oz. each) low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary (or 1 1/2 tsp. dried rosemary)
Salt and freshly ground black pepper to taste
16 oz. spaghetti, thin spaghetti or linguine, uncooked

Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.

Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally. Serve immediately.

Serves 6-8
From: Kathy/MA