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