Pasta with Creamy Lemon Sauce
serves 4

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Pasta with Creamy Lemon Sauce
Such a fantastic, fresh tasting pasta perfect for those long summer days. 

1 chicken breast, diced (skin and bone removed)
1 tablespoon olive oil
2 cloves chopped garlic
8 ounces rigatoni pasta
1 cup chopped broccoli
Lemon Cream Sauce:
1 tablespoon butter
1-1/2 tablespoons flour
1 cup low-sodium chicken broth
2 tablespoons lemon juice
1/4 cup non-fat plain Greek style yogurt
  1. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and saute garlic until tender.
  2. Cook chicken in oil and garlic until no longer pink.
  3. Cut chicken into cubes, place in a dish and set aside. 
  4. Bring a large pot of water to boil. Cook pasta according to box directions. 
  5. Add broccoli to the pasta during the last 4 minutes of cooking.
  6. In a large skillet (use the same skillet you cooked the chicken in) melt 1 tablespoon butter.
  7. Add flour, stirring constantly. 
  8. Slowly add the chicken broth and lemon juice, whisking constantly until smooth and thickened.
  9. Stir in yogurt. Add chicken, pasta, and broccoli. Heat until just warm.
Calories 282, Fat 8.3g, Cholesterol 66mg, Sodium 95mg
Carbohydrates 36.7g, Fiber 0.7g, Sugars 1.1g, Protein 14.8g