Ingredients
3tbspcornstarch
2cupsSwanson® Chicken Stock
3tbsplemon juice
1tbspDijon-style mustard
1tspground black pepper
1lbchicken breasts,skinless, boneless
3garlic cloves
3tbspfresh parsley,chopped
4cupsthin spaghetti,hot, cooked
Preparation
Stir the cornstarch, stock, lemon juice, mustard and black pepper in a small bowl until the mixture is smooth.
Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often.
Remove the chicken mixture from the skillet. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet.
Cook until the mixture is hot and bubbling. Stir in the parsley. Toss the chicken mixture with the spaghetti.
Serve and enjoy!
