Ingredients
200 g farfalle (bow tie) pasta
30 ml olive oil
5 stalks green onions, sliced
1 clove garlic, minced
550 g skinless, boneless chicken breast, cut into bite-sized pieces
60 g salted butter
30 g all-purpose flour
0.5 g ground black pepper
360 ml chicken broth
120 ml milk
60 ml lemon juice
2 tsp Dijon mustard
Directions
Step 1
Boil a large pot of lightly salted water. Cook bow-tie pasta until tender yet firm to the bite, about 12 minutes, stirring occasionally.
Step 2
While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes.
Step 3
Drain pasta and combine with cooked chicken in a large serving bowl. Stir and set aside.
Step 4
In a large saucepan, melt butter and remove from heat.
Step 5
In a small bowl, mix flour and pepper together. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
Step 6
Whisk lemon juice and mustard into the sauce and pour over the chicken and pasta; stir to combine.