Title: Lemon spaghetti with chicken
 Categories: Pasta, Poultry, Low-fat
      Yield: 6 Servings
 
     16 oz Spaghetti or Thin Spaghetti
           -OR Linguine, uncooked
      4 tb Margarine
     16 oz Boneless chicken breast
           -(without skin),
           -cut into bite-size pieces
     28 oz Low-sodium chicken broth
      1 c  Water
      1 c  Freshly squeezed lemon juice
      2 tb Honey
      2 ts Finely grated lemon peel
      4 tb Chopped fresh rosemary; OR
  1 1/2 ts -Dried rosemary
           Salt
           Freshly ground black pepper
 
  Melt margarine in a large, heavy saucepan over medium heat. Add
  chicken and brown until cooked through, about 4-5 minutes. Remove
  chicken from pan.
  
  Add remaining ingredients to pan, except spaghetti. Bring mixture to
  a boil and add spaghetti. Reduce heat, cover and simmer for about 10
  minutes, stirring occasionally. Meanwhile, cut chicken into 2 x
  1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5
  minutes, stirring occassionally. Serve immediately.
  
  Serves 6-8
  
  Each serving provides: 602 Calories; 29.9 g Protein; 100 g
  Carbohydrates; 8.4 g Fat; 36.9 mg Cholesterol; 395 mg Sodium.
  Calories from Fat: 13%