Recipe by Campbell's Kitchen
"Swanson® Chicken Broth is the key to quick and easy cooking in this light pasta topper featuring chicken, garlic, parsley, lemon juice and a hint of Dijon-style mustard."
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1 3/4 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
skinless, boneless chicken breast, cut into strips
chopped fresh parsley
hot cooked spaghetti, cooked without salt
This was pretty tasty but not all of the kids liked it. I did add some butter while cooking the chicken.
This was not very appetizing as is. I feel the lemon sauce just wasnt carrying any flavor at all and it was quite boring. To spruce this recipe up a bit so it wasnt all wasted. I sauteed some broccoli with the chicken and seasoned it well with S&P, onion powder and some minced garlic. For the sauce in this recipe, I tossed it with angel hair pasta and made up some separate Hollandaise sauce with more lemon juice in it. On top of the noodles I layered the chicken, broccoli and hollandaise sauce with lots of fresh grated parm. With those additions it made it a lot better and more of a 4 star recipe. As written I wont be making again.
lovely thank you ive been looking for an easy lemon sauce. i plan to use on veggies too and also i added dill and basil
This was amazing. After reading the reviews I went ahead and doubled the lemon juice (up to 4 tbsp) since some said it wasn't very lemony and we really like lemon. I also threw in some cooked as directed frozen broccoli when we tossed everything else with the pasta. We loved it! Very light but really flavorful. We'll definitely be making this one again.
My husband and I tried this recipe and we found the mustard too overpowering. If you do not like mustard, you will not like this recipe.
yum this was good. i made 3 servings and ate it all in 2 days. i would say this is the besa recipie on the site.Its even better then tortilla soup!
VERY disappointed in this recipe. The combination of flavors has a lot of potential. This was very bland and could not really taste the flavors.
I started by doubling the amount of lemon juice and cutting the mustard amount in half, because my husband doesn't like it. I didn't have any parsley on hand so I substituted some dried basil. I also added some frozen peas when I added the chicken to the sauce. The end result was a promising, but mostly unexciting dish. I think the texture was a little strange due to the cornstarch, and it definitely needs stronger flavors. I will make this dish again, using lemon zest to enhance the lemon, and perhaps some fresh basil and salt and pepper. It has potential, but definitely needs tweaking!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Chicken Pasta Toss
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 35
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