Recipe: Quick Lemon Chicken Pasta (with broccoli)

QUICK LEMON CHICKEN PASTA

8 ounces spiral OR bowtie pasta, uncooked
4 tablespoons butter or margarine, divided use
2 cups broccoli florets
1/2 cup chopped onion
12 ounces boneless, skinless chicken breast, cut into thin strips
1 1/2 cups milk
2 tablespoons Argo Corn Starch
1 chicken bouillon cube
2 to 3 tablespoons lemon juice
1/4 cup chopped parsley (optional)

Cook pasta according to package directions; drain. Keep warm.

Melt 2 tablespoons butter in a large skillet over medium high heat. Add broccoli and onion; cook 3 minutes, stirring frequently. Remove from skillet.

Melt remaining 2 tablespoons butter in skillet. Add chicken, half at a time to skillet. Cook 3 to 5 minutes per batch, stirring frequently, until chicken is no longer pink. Return all chicken and vegetables to skillet.

Stir milk gradually into cornstarch in a small bowl. Pour into skillet. Add bouillon cube. Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.

Stir in lemon juice and parsley, if desired. Toss with pasta. Season with salt and pepper to taste.

Makes 4 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.