Ingredients
1
lb farfalle (bow-tie) pasta
2
boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper
3
tablespoons olive oil
1/2
onion, diced
2
cloves garlic, finely chopped
2
tablespoons all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup milk
1
tablespoon grated lemon peel
4
medium green onions, sliced
Preparation
Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package – pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.
