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 halvesCut 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
For gluten free (GF): Use GF flour, GF noodles and GF broth Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Cook noodles to desired doneness as directed on package.  Drain and keep warm.
2Heat 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.
3In a small bowl, combine broth and flour.  Stir until well combined.
4Add flour mixture and lemon juice to chicken in skillet.  Cook and stir over medium high heat until thickened and bubbly.
5Spoon about 1/2 cup sauce mixture from skillet into same small bowl.  Stir in sour cream.
6Return mixture to skillet. Cook until thoroughly heated.  Serve over hot cooked noodles.Cook until internal temperature of chicken reaches 165 degrees F.

Jacqueline Larson M.S., R.D.N. and Associates