| 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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”