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½ cup fat-free reduced-sodium chicken broth or dry white wine I used wine ¼ cup Dijon mustard 2 tablespoons lemon juice 1 teaspoon dried basil 8 ounces dried spinach spaghetti I used Dreamfields spaghetti 2 teaspoon olive oil 4 green onions, thinly sliced 2 cloves garlic, minced or pressed 1 ounce prosciutto, cut into thin strips 1 pound skinless, boneless chicken breast, cut into ½-by-2-inch strips 1. In a small bowl, stir together broth, mustard, lemon juice, and basil. Set aside. 2. In a 4- to 5-quart pan, cook spaghetti in about 8 cups boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. 3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium heat. When oil is hot, add onions, garlic, and prosciutto; stir-fry until prosciutto is lightly browned (about 3 minutes). Increase heat to medium-high. Add chicken and stir-fry until no longer pink in center, cut to test (3 to 4 minutes). Add broth mixture to pan and bring to a boil. Remove from heat. 4. Drain pasta well and place in a warm bowl; spoon chicken mixture over pasta. Note: I couldn't get the prosciutto so I used 5 slices of bacon cooked crisp. |