Lemon Mustard Chicken Pasta Casserole

Ingredients

• 8 oz whole wheat spaghetti, uncooked
• 1 tbsp margarine
• 1 tbsp olive oil
• 20 oz boneless, skinless chicken breast, cut into 3/4-inch pieces
• 5 green onions (scallions), sliced
• 1 large garlic clove, minced
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 1/3 cups chicken broth
• 2/3 cup skim milk
• 2 teaspoons prepared mustard
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped almonds
• 2 tablespoons chopped chives or green onions
• 1/4 teaspoon paprika (optional)

Method

1. 1 In a saucepan, whisk flour, salt, pepper, and cayenne. Gradually whisk in chicken broth and milk until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in mustard and lemon juice. Set aside to cool slightly.
2. 2 Heat margarine and olive oil in a large skillet over medium-high heat. Add chicken, green onions, and garlic. Sauté for about 10 minutes until chicken is cooked through and firm.
3. 3 Cook spaghetti according to package directions; drain. In a 2 1/2-quart casserole dish, combine the cooked pasta, chicken mixture, and sauce. Toss to coat evenly.
4. 4 Sprinkle the top with chopped almonds, chives, and paprika. Bake at 375°F for 10 minutes or until heated through and bubbly.