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Recipe: Lemony Chicken Pasta Toss

Main Dishes - Chicken, Poultry
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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.
MsgID: 3120594
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes/Wednesday 9-3
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Assorted Recipes/Wednesday 9-3
  Betsy at Recipelink.com
2 Recipe: Lemony Chicken Pasta Toss
  Betsy at Recipelink.com
3 Recipe: Ranch Mustard Chicken with Angel Hair Pasta
  Betsy at Recipelink.com
4 Recipe: Chili Macaroni
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5 Recipe: Chicken Fingers with Horseradish/Dijon Sauce
  Betsy at Recipelink.com
6 Recipe: Thai Noodle Salad
  Betsy at Recipelink.com
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