Lemon basil chicken & vegetables^

4 servings

Ingredients

Quantity Ingredient
Fast & Healthy 9/92
Carolyn Shaw 6-95
8 ounces Fusilli or fettucine, cooked
Rinsed with hot water and
Kept warm
2 tablespoons Cornstarch
1 teaspoon Sugar
1 cup Chicken broth
½ teaspoon Grated lemon peel
3 tablespoons Lemon juice
2 tablespoons Oil
1 Boneless, skinless chicken
Breast, cut into strips
1 medium EACH zucchini and yellow
Squash, sliced (1 1/2 c
Each)
1 medium Red bell pepper, cut in 1/4\"
Strips (1 c)
1 tablespoon Chopped fresh basil
**OR**
½ teaspoon Dried basil leaves

Directions

Combine cornstarch and sugar; blend well. Stir in chicken broth, lemon peel and lemon juice; set aside.

Heat 1 tablespoon oil in skillet or wok over medium-high heat until hot. Add chicken; cook until no longer pink and tender, about 5 minutes. Remove chicken and liquid from skillet; set aside. Heat remaining oil until hot. Add zucchini, yellow squash and red pepper; cook and stir unti vegetables are crisp-tender. Add cornstarch mixture and chicken; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over cooked pasta. Sprinkle with basil. 4 (1 cup) servings. Per serving: 390 calories, 23 g protein, 53 g carbohydrate, 3 g fiber, 10 g fat (23%), 37 mg cholesterol, 230 mg sodium, 520 mg potassium, 3 starch, 2 lean meat and 1 vegetable exchange.

Submitted By CAROLYN SHAW On 06-13-95

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