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Dijon
Mustard Chicken With Rosemary and Pasta
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| 4 |
Chicken breasts, deboned, skinned -
cut into cubes (4oz/112g each) |
4 |
| 2 |
green onions, chopped
|
2 |
| 1/4
cup |
margarine |
50
mL |
| 1/4
cup |
flour
|
50
mL |
| 2
cans |
low
fat, low sodium chicken broth 10oz/284ml
Cambell's Healthy Request |
2 |
| 1/4
cup |
1%
milk |
50
mL |
| 1/2
cup |
1%
light sour cream |
125
mL |
| 2
Tbsp |
Grainy
Dijon mustard |
30
mL |
| 2
Tsp |
rosmary,
crushed |
10
mL |
| 6
Cups |
cooked
pasta |
1.5
L |
| cooking spray |
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1. Spray teflon pan with cooking spray. Add
chicken cubes and green onion. Cook until
golden brown and cooked throughout. Set chicken
and onions aside.
2.
Add margarine to pan. Melt. Add flour. Cook
1 minute. Add broth and milk. Slowly bring
to a boil stirring constantly. Stir until
the mixture thickens.
3.
Add sour cream, mustard and rosemary. Add
chicken and onions. Serve 3/4 cup sauce
/ 175 mL over 1 cup / 250 mL pasta.
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Yields
6 servings
Total Fat- 5g per serving
12% Fat
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