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

for Topping:

• 1/4 cup chopped almonds
• 2 tablespoons chopped chives or scallions
• 1/4 teaspoon paprika (optional)