Lemon Chicken Primavera
photo by Becky in Wisconsin
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
1 1/2 Cups
- Serves:
- 4
ingredients
- 1 1⁄2 cups baby carrots, quartered lengthwise
- 1 lb asparagus spear, trimmed and cut into 1 1/2 in. piece
- 8 ounces fettuccine pasta, whole wheat is preferred
- 2 cups unsalted chicken stock
- 2 tablespoons cornstarch
- 1 teaspoon lemon pepper
- 1⁄2 teaspoon garlic powder
- 1 lb boneless skinless chicken breast, cut into strips
- 2 teaspoons dried basil
- 2 teaspoons lemon peel, grated, fresh
directions
- Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
- Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
- Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
- Cook chicken breast strips until no longer pink. Approximately 8 minutes.
- Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
- When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
- You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.
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Reviews
-
Delicious! I would recommend highly. I didn't have cornstarch so I used flour (and too much flour) and that thickened it up too much but It was still good to me.Modifications: I fried the chicken strips up in butter so it wasn't too oily. I also took the lemon and squeezed it onto the chicken, and the mixture for more flavor.
RECIPE SUBMITTED BY
Becky in Wisconsin
United States