Ingredients
1-1/2 cups uncooked medium pasta shells1/4 cup dry bread crumbs1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper1 pound boneless skinless chicken breasts, cubed6 teaspoons canola oil, divided1 medium onion, chopped2 tablespoons all-purpose flour1 cup reduced-sodium chicken broth1/4 cup lemon juice1/4 cup shredded Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese.
