Creamy Lemon Chicken Pasta Bake

Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.

Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.

While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.

Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.