Lemon-Chicken Bow Tie Pasta

I found this recipe in the BJs Wholesale Club magazine, and tweaked it slightly. They tout that it's $1.91 per serving if you buy the ingredients there. There are lots of veggies you could add that would be delicious - snap peas, asparagus, mushrooms, artichokes, etc. This can also be frozen easily for an OAMC. Anyway, it's quite delicious - enjoy!!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces bow tie pasta
• 3  boneless skinless chicken breast halves
• 2  tablespoons canola oil
• 6  green onions, sliced
• 1  garlic clove, minced
• 4  tablespoons butter
• 4  tablespoons flour
• 1⁄8 teaspoon cayenne pepper
• 1 1⁄2 cups chicken broth
• 1⁄2 cup nonfat milk
• 2  teaspoons Dijon mustard
• 1⁄4 cup lemon juice
•  salt and pepper

Directions

1. Cook pasta, drain and set aside.
2. Cut chicken into 3/4" pieces, set aside.
3. Heat oil in large skillet over medium-high heat. Add green onions and garlic, saute 3 minutes.
4. Add chicken, salt and pepper. Saute for 9-12 minutes, stirring occasionally.
5. Add pasta, set aside.
6. Melt butter in saucepan, add flour and cayenne pepper. Add broth and milk all at once. Stir over medium heat until thick and bubbly.
7. Add mustard and lemon juice to white sauce while still hot. Immediately toss with pasta and chicken to mix. If it's not quite thick enough, turn the heat up for 3-4 minutes, then let it stand for a few.