Ingredients
2
tablespoons olive oil
2
tablespoons all-purpose flour
2
cups skim milk
1/4
cup grated Parmesan cheese
2
to 3 teaspoons grated lemon peel (1 medium)
1 1/2
tablespoons fresh lemon juice (1/2 medium)
2
boneless skinless chicken breasts, cooked, shredded or sliced
1 1/2
cups frozen sweet peas
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
Preparation
Heat oven to 375°F.
In large ovenproof skillet, heat oil over medium heat until it shimmers, about 1 minute. Add flour; quickly beat with whisk until it comes together. Cook and stir 1 minute. Gradually add milk, beating constantly with whisk until smooth. Heat sauce to boiling. Reduce heat to simmer; cook 5 minutes. At the same time, beat in cheese. Once mixture has thickened, cook about 5 minutes longer.
Add lemon peel and lemon juice; beat to combine. Season to taste with salt and pepper. Add chicken and peas.
Separate dough into 12 breadsticks. Twist each breadstick; arrange over chicken mixture in skillet, placing the last 3 across in the opposite direction.
Bake 10 to 12 minutes or until breadsticks are golden brown. Serve immediately.
