Title: Zingy Lemon Pasta
Categories: Pasta
Yield: 8 Servings

1	lb	Elbow macaroni; wagon wheels or other med. pasta shape; unco
1	tb	Margarine
1	tb	Vegetable oil
1 1/4	lb	Boneless, skinless chicken breasts, cut into 3/4" pcs
5		Spring onions or scallions; chopped
1	lg	Clove garlic; minced
1/4	c	All-purpose flour
1/8	ts	Black pepper
1/8	ts	Cayenne pepper
1 1/3	c	Low-sodium chicken broth
2/3	c	Skim milk
2	ts	Prepared yellow mustard
1/4	c	Fresh lemon juice
		Fresh chives; chopped, for garnish

Prepare pasta according to package directions; drain. Heat margarine and oil in skillet over medium heat. Add chicken pieces, spring onions and garlic; saute until chicken is firm and cooked through, about 10 minutes. Toss with cooked pasta; set aside. Combine flour, black pepper and cayenne in saucepan; gradually add chicken broth and skim milk, stirring with wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice; mix well. Remove from heat and allow to cool. Add sauce to chicken-pasta mixture. Pour all into 2 1/2 quart baking dish and sprinkle chives over top. Bake for 10 minutes, 375 degrees or until heated through. Per serving: 441 calories, 44.1 g carbohydrates, 42.8g protein, 9.58g fat, 82.9 mg cholesterol, 438mg sodium.

Source: National Pasta Association

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