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