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.