Lemony Chicken Brown Rice Pasta

Brown Rice Pasta is made from quality rice, stone-ground and formed to gourmet class. An ultimate in the enjoyment of pasta.

Lemony Chicken Brown Rice Pasta

Total Time: 25 minutes

Serving Size: 4

Calories per serving: 221,15

Fat per serving: 12,64g 19%

Saturated fat per serving: 3,2g 16%

Carbs per serving: 13,23g 4%

Protein per serving: 14,61g 29%

Fiber per serving: 1,88g 8%

Sugar per serving: 3,71g

Sodium per serving: 460,93mg 19%


  • 8 oz brown rice pasta
  • 1 1/4 lb chicken breast halves
  • 6 green onions, sliced
  • 2 large clove garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp almond butter
  • 1/4 cup flour
  • salt and black pepper
  • 1/8 tsp cayenne pepper
  • 1 1/3 cups chicken broth
  • 2/3 cup milk
  • 2 tsp Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • Topping
  • 1/4 tsp paprika (optional)
  • 2 Tbs chopped chives or scallions
  • 1/4 cup chopped almonds


  1. Preheat oven to 340F.
  2. Prepare pasta according to package directions; drain.
  3. Heat butter and the oil in a non-stick frying skillet.
  4. Add the chicken pieces, green onions and garlic, and saute until chicken is just firm and cooked through, about 10 minutes. Toss with cooked pasta and set aside.
  5. Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.
  6. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
  7. Add sauce to chicken-pasta mixture.
  8. Put the mixture into a 2 1/2-quart casserole dish.
  9. Sprinkle almonds and chopped chives over, and bake for 10 minutes or until heated through.
  10. Serve hot.
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