Quick Lemon Chicken Pasta

Ingredients

• 4 tablespoons butter OR margarine, divided
• 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
• 2-1/2 tablespoons lemon juice
• 1/4 cup chopped parsley (optional)
• 8 ounces spiral OR bowtie pasta, cooked and drained

Directions

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.

Nutritional Claims: Source of fibre, Excellent source of protein, Source of potassium, Source of calcium, Source of iron