Lemon Chicken Fettucine

8 oz fettucine
3/4 pound boneless skinless chicken breasts
1/4 tsp salt
1/8 tsp black pepper
1/4 c chicken broth
3 tbl lemon juice
1 tbl freshly grated lemon rind
1 c fat free half and half
3 tbl grated parmesan cheese
2 garlic cloves crushed
1/4 c sliced scallions
1/4 c finely chopped fresh parsley

1. Cook the pasta al dente according to package directions. drain well, return to the pot, and cover to keep warm.
2. While the pasta is cooking, rinse the chicken with cool water, and pat dry with paper towels. Cut the chicken into 3/4 inch cubes, sprinkle with salt and pepper and set aside.
3. Combine the broth, lemon juice, and lemon rind in a small bowl and set aside.
4. Coat a large nonstick skillet with olive oil cooking spray and preheat over medium-high heat. Add the garlic and chicken, and stir-fry for about 4 min or until the chicken is nicely browned and no longer pink inside.
5. Reduce the heat to medium, and add the pasta to the skillet. Pour the broth mixture over the pasta and chicken, and toss to mix well. Slowly pour the milk mixture over the pasta, tossing gently for a minute or two or until the sauce just begins to boil and thickens slightly. Add a little more milk if the sauce seems too dry.
6. Add the scallions and parsley to the skillet and toss to mix well. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user MARYMAZ1.