Lemon-Rosemary Spaghetti With Chicken

• angel hair pasta↗16 ounces

  broken in half

• margarine↗4 tablespoons
• fresh garlic clove↗1

  finely chopped

• boneless skinless chicken breasts↗2

  cut into bite-size pieces

• low sodium chicken broth↗3 1⁄2 cups
• water↗1 cup
• lemon juice↗1⁄4 cup
• lemon zest↗1 teaspoon
• honey↗2 tablespoons
• fresh rosemary↗4 tablespoons

  finely chopped

• salt and pepper

  to taste

Step-by-step instructions

1. 1

   Melt margarine in a large, heavy saucepan over medium heat. Add chicken and garlic, brown until cooked through, about 4-5 minutes. Remove from pan.

2. 2

   Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stir well so all spaghetti is covered by liquid and separated. Stir occasionally to be sure spaghetti doesn't stick together.The liquids completely absorb in the spaghetti and makes its own sauce. Add the cooked chicken to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally, Serve immediately.