Lemon Chicken over Whole Wheat Pasta

Serves: 8  
Yield: 75 servings

Nutritional Analysis Per Serving
Calories  270 Total Fat  6g Saturated Fat  3g
Cholesterol  65mg Sodium  110mg Dietary Fiber 7g
Total Carbohydrate 43g  Sugar 3g Protein 37g 
Vitamin A 0% Vitamin C 15% Calcium 6%
Iron 20%    

Amount:

 Ingredients: Servings:
1 lb Whole Wheat Flat Noodles 10 lb
1 Onion (sliced) 9
1 ½ tsp Garlic (minced) ¼ cup
½ lb Fresh Mushrooms (sliced) 4½
  Low Sodium Chicken Base ¼ cup & 1 Tbsp.
2 cups broth Water 5 Quart
1 Tbsp. 2 ½ tsp. All Purpose Flour 1 cup & 2 Tbsp.
¾ tsp. Dried Dill 2 ½ Tbsp.
½ cup Lemon Juice 4 ½ cups
1 tsp. Lemon , Zest of 2 Lemons
1 cup Plain Low Fat Yogurt 9 cups
8 Chicken Breasts (boneless, skinless) 75-4 oz.

Recipe Directions:

  1. Bake chicken breasts for 20 minutes at 350 degrees (400 degrees conventional oven) or until internal temperature reaches 165 degrees.

  2. Cook pasta in water until al dente.

  3. Whisk flour into water in kettle.  Add onions, mushrooms,  garlic & low sodium chicken base.  Cook 2-3 minutes.  Whisk until sauce starts to boil.  Reduce the heat.  Add lemon juice, zest, dill and yogurt.  Simmer very gently, uncovered for about 10 minutes.  Pour ½ of sauce over the hot chicken and mix the other half with the hot pasta.  Garnish with lemon twists. Keep hot (above 145 degrees) for service.