| 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 |
T |
Olive oil |
| 1 |
|
Shallot, chopped |
| 1 |
c |
Carrots, sliced |
| 1 |
c |
Red peppers, sliced |
| 1 |
c |
Snow peas, sliced |
| 1 |
c |
Zucchini, sliced |
| 1 |
T |
Lemon zest |
| 1/4 |
c |
Parsley, chopped |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground black pepper |
INSTRUCTIONS
1998
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,
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