Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.
Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.
Melt butter in a large saucepan. When melted remove from the heat.
Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.
Nutrition Facts (per serving)
570
Calories
23g
Fat
52g
Carbs
38g
Protein
