- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon-style mustard
- 1 pound skinless, boneless chicken breast, cut into strips
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 4 cups hot cooked spaghetti, cooked without salt
- Mix cornstarch, broth, lemon juice and mustard.
- Cook chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken.
- Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Stir in parsley. Toss with spaghetti.