| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Boneless; skinless chicken breasts |
| 1 | Clove garlic; chopped | |
| 1/4 | c | Lemon juice |
| 1 | lb | Pasta of your choice |
| 4 | c | Chicken stock |
| 1 | tb | Olive oil |
| 1 | Shallot; chopped | |
| 1 | c | Carrots; sliced |
| 1 | c | Red peppers; sliced |
| 1 | c | Snow peas; sliced |
| 1 | c | Zucchini; sliced |
| 1 | tb | Lemon zest |
| 1/4 | c | Parsley; chopped |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
INSTRUCTIONS
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@juno.com (Rhonda R. Selby) on Feb 07, 1998
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