Creamy Lemon Pesto Chicken and Lingunie

1 lemon
2 tbsp (30 mL) Light butter, melted
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) Skim milk
1 garlic clove, pressed
1/2 cup (125 mL) prepared basil pesto
6 boneless, skinless chicken breasts (about 4 oz/125 g each)
1 tbsp (15 mL) Citrus & Basil Rub or similar seasoning
12 oz (350 g) uncooked Whole Wheat linguine pasta
2 plum tomatoes
1/4 cup (50 mL) thinly sliced fresh basil leaves

If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.

Rice or other types of pasta such as spaghetti can be substituted for the linguine, if desired

Zest lemon using to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user GOING2BMEAGAIN.