Rating: 4 stars 4
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One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.


Recipe Summary

5 mins
25 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

570 calories; protein 37.8g; carbohydrates 52.1g; fat 23.4g; cholesterol 108.4mg; sodium 659.4mg. Full Nutrition