Lemon Chicken Pasta Toss

2 tablespoons cornstarch

14-1/2 ounces chicken broth

2 tablespoons lemon juice

1 tablespoon Dijon-style mustard

2 cloves garlic -- minced

16 ounces skinless boneless chicken breast -- cut into strips

3 tablespoons chopped fresh parsley -- (or 1 tbs dried)

8 ounces spaghetti -- thin, uncooked



Cook spaghetti omitting salt; drain, keep warm, and set aside. In bowl, mix
cornstarch, broth, lemon juice, mustard, and garlic until smooth. Set aside.
In medium, nonstick skillet over medium-high heat, cook chicken in 2 batches
until browned, stirring often. Set chicken aside. Stir cornstarch mixture
and add to skillet; cook until mixture boils and thickens, stirring
constantly. Return chicken to pan and heat through. Stir in parsley. Toss
with spaghetti.

Submitted By: