Chicken in Lemon Basil Sauce (meatless)
Portion Size: 1 cup; ½ cup chicken and ½ cup lemon basil sauce and noodles
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound uncooked spinach noodles or noodles | For vegan: use vegan pasta |
| 1 tablespoon oil | |
| 2 ½ lbs. meatless chicken | Cut into strips. |
| 3/4 teaspoon dried basil leaves | |
| 3/4 teaspoon lemon pepper | |
| 1/2 teaspoon garlic powder | |
| 1 (14 1/2 ounce) can low sodium vegan chicken broth | |
| 1/3 cup flour | |
| 1 tablespoon lemon juice | |
| 1/2 cup low fat sour cream | For vegan: use Vegan sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook noodles to desired doneness as directed on package. Drain and keep warm. | |
| 2 | Heat oil in large non-stick skillet over medium high heat until hot. Add chicken, basil, lemon pepper, and garlic powder. Cook and stir 3 to 5 minutes or until chicken is no longer pink. | |
| 3 | In a small bowl, combine broth and flour. Stir until well combined. | |
| 4 | Add flour mixture and lemon juice to chicken in skillet. Cook and stir over medium high heat until thickened and bubbly. | |
| 5 | Spoon about 1/2 cup sauce mixture from skillet into same small bowl. Stir in sour cream. | |
| 6 | Return mixture to skillet. Cook until thoroughly heated. Serve over hot cooked noodles. | Cook until internal temperature of chicken reaches 165 degrees F. |
