Chicken in Lemon Basil Sauce
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 | |
1 tablespoon oil | |
8 (4 oz.) boneless skinless chicken breast halves | 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 chicken broth | |
1/3 cup flour | |
1 tablespoon lemon juice | |
1/2 cup low fat 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. |
Posted in Chicken Dinner Recipes