Lemon Spaghetti with Chicken

Serves 6 to 8

16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. butter
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste

Melt butter 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 occasionally. Serve immediately.