Creamy Lemon Pepper Chicken Pasta

1/2 lb. Uncooked Penne Pasta
1 Chicken Breast, boneless & skinless, sliced
1 Onion, chopped - large pieces
2 Garlic Cloves, diced
1 Cup Nonfat Milk
1/2 Cup Flour
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Pepper Seasoning
2 Tbsp Dried Chives
2 Tbsp Dried Dill

Makes 4 servings approximately 1.5 cups apiece

Boil water for pasta. Cook according to box directions. Drain twice. Place in large mixing bowl.

Heat 1 tbsp Oil and 1 tbsp Lemon Pepper in skillet. Cook chicken through. Remove from heat and shred chicken. Return to heat and mix chicken and seasoning well.

Heat 1 tbsp Oil, 1 tbsp Lemon Pepper, 1 tbsp Chives and 1 tbsp Dill in separate skillet. Add Onions and Garlic. Wilt onions til cooked through.

Heat milk, 1 tbsp Chives and 1 tbsp Dill in separate skillet. Boil gently for 1 minute. Reduce heat to simmer. Add 1/4 cup Flour to liquid. Stir in and reduce. Let thicken. Add flour as necessary to thicken sauce to desired thickness.

Mix chicken and onions into pasta bowl. Add sauce and toss. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user RASMITH0506.