Zingy Lemon Chicken Pasta

8 ounces whole wheat spaghetti
uncooked
1 tablespoon tub margarine
1 tablespoon olive oil
20 ounces boneless
skinless chicken breast (cut into 3/4-inch pieces)
5 green onions
sliced
1 clove large garlic
minced
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 teaspoons prepared mustard
1/4 cup freshly squeezed lemon juice
1/4 cup chopped almonds
2 tablespoons chopped chives or scallions
1/4 teaspoon paprika (optional)

Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth.
Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
Heat margarine and oil in a skillet. Add chicken pieces, green onions and garlic. Sauté until chicken is just firm and cooked through, about 10 minutes.
Prepare pasta according to package directions and drain. Combine sauce, chicken and pasta mixture.
Put into a 2 ½-quart casserole dish. Sprinkle top with almonds, chopped chives and paprika (if using).
Bake at 375° for 10 minutes or until heated through.

The "Grain Chain," a group of MyPlate National Strategic Partners committed to promoting and supporting grains, offers a series of recipes featuring whole grains. Members include American Bakers Association, Wheat Food Council, Grains Food Foundation, National Pasta Association, USA Rice Federation, General Mills, and Kellogg's.