8oz. Spaghetti, or other long pasta shape, un
cooked
2Tbsp. margarine
4 boneless chicken breast halves
1 14oz. can low-sodium chicken broth 1/2 cup water
1/2 cup freshly squeezed lemon juice 1 tsp. honey
1 tsp. finely grated lemon peel
2Tbsp. chopped fresh rosemary or 3/4tsp. dried Salt and freshly ground black pepper to taste
Optional garnishes: sliced scallions, rosemary sprigs or lemon rounds.
Directions
Melt margarine in a large, heavy saucepan. Add chicken and brown for about four minuets on each side. Remove chicken from pan. Add remaining ingredients except the spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer about 10 minutes, stir- ring occasionally. Meanwhile, cut chicken into 2-inch x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stir. Serve immediately, and garnish, if desired.
Makes about 6 servings.
