Lemon chicken with pasta

1 Servings

Ingredients

Quantity Ingredient
½ pounds Boneless; skinless chicken breasts
1 Clove garlic; chopped
¼ cup Lemon juice
1 pounds Pasta of your choice
4 cups Chicken stock
1 tablespoon Olive oil
1 Shallot; chopped
1 cup Carrots; sliced
1 cup Red peppers; sliced
1 cup Snow peas; sliced
1 cup Zucchini; sliced
1 tablespoon Lemon zest
¼ cup Parsley; chopped
¼ teaspoon Salt
¼ teaspoon Ground black pepper

Directions

Dice chicken and place in a shallow bowl; add garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hours.

Cook pasta according to package directions, but just until still very firm.

Drain and rinse thoroughly with cold water.

Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 cups reduced stock. Drain chicken.

In a large frying pan over high heat, quickly stir-fry chicken in olive oil. Add shallot, carrots, red peppers and reduced chicken stock. Bring to a boil. Add snow peas, zucchini, pasta, lemon zest, parsley, salt and black pepper. Toss while continuing to heat until pasta is coated with sauce.

Makes 4 servings.

Posted to recipelu-digest by soulvision@... (Rhonda R. Selby) on Feb 07, 1998

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