Ingredients
- 16 ounces Angel Hair Spaghetti, uncooked, broken in half
- 4 tablespoons margarine (or olive oil)
- 1 clove garlic, finely chopped
- 1 skinless, boneless chicken breast (1/2 - 1 breast cut into bite-size pieces)
- 3 1/2 cups low-sodium chicken broth
- 1 cup water
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 teaspoon finely grated lemon peel
- 4 tablespoons chopped fresh rosemary OR 1 1/2 tsp dried rosemary (crushed)
- Salt and pepper, to taste
How to Make
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Step 1: Melt margarine in a large, heavy saucepan over medium heat. Add chicken and garlic, brown until cooked through, about 4-5 minutes. Remove from pan.
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Step 2: Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat to low, cover and simmer for about 10 minutes, stir well so all spaghetti is covered by liquid and separated. Stir occasionally to be sure spaghetti doesn't stick together. Be careful not to let liquid cook all the way down, as this is the sauce.
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Step 3: Add the cooked chicken to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally, Serve immediately.
We hope you enjoy this recipe!
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