Jodie's Lemon-Chicken Bowtie Pasta
|8 ozbowtie pasta|
|4 boneless skinlesschicken breasts|
|5 green onions; sliced|
|1 clovesgarlic; minced|
|2 teaspoonscanola oil|
|1/8 teaspooncayenne pepper|
|1 1/2 cupchicken broth|
|2 teaspoonsdijon mustard|
|1/4 cupslemon juice|
|1 onion; chopped|
|1/4 bay leaf|
|salt; to taste|
|pepper; to taste|
Jodie's Lemon-Chicken Bowtie Pasta Preparation
Cook pasta. Drain. Cut chicken into 3/4 in pieces. Heat oil in large skillet over medium-high heat. Add onions and garlic and saute one minute.
Add chicken and saute, cook thoroughly. Add pasta, toss and set aside.
Make white sauce; Melt butter in saucepan over medium heat. Whisk in flour and cayenne pepper. Increase heat to medium high. Whisk in 1 cup milk; cook whisking until creamy (mashed potato consistency). Add another 1 cup milk, cook whisking until creamy with no lumps about 2 minutes. Whisk remaining cup milk until all combined. Add onion, clove, bay leaf and nutmeg. Bring to boil; whisking frequently. Reduce heat and simmer for 15 minutes, whisking frequently.
Whisk in mustard and lemon juice then pour over mixture. Toss to mix.,
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