spoon

Lemon Basil Chicken & Vegetables^

10
Category : Chicken

Yield: 4 servings

Ingredients (Help):
Fast & Healthy 9/92
Carolyn Shaw 6-95
8 oz Fusilli or fettucine, cooked
Rinsed with hot water and
Kept warm
2 tb Cornstarch
1 ts Sugar
1 c Chicken broth
1/2 ts Grated lemon peel
3 tb Lemon juice
2 tb Oil
1 Boneless, skinless chicken
Breast, cut into strips
1 md EACH zucchini and yellow
Squash, sliced (1 1/2 c
Each)
1 md Red bell pepper, cut in 1/4"
Strips (1 c)
1 tb Chopped fresh basil
**OR**
1/2 ts Dried basil leaves

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.


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