Lemony Chicken Pasta Toss - cooking recipe

Ingredients

2 Tbsp. cornstarch
1 (14 1/2 oz.) can chicken broth
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. garlic powder
1 Tbsp. olive or vegetable oil
1 lb. skinless, boneless chicken breasts, cut into strips
3 Tbsp. chopped parsley or 1 Tbsp. dried parsley flakes
4 c. hot cooked thin spaghetti (about 8 oz.)

Preparation

In small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside.
In 10-inch skillet over medium-high heat in hot oil, cook half of chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Pour off fat. Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook mixture until it boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon. Makes 5 1/2 cups.