Monday, May 10, 2010

Lemon Chicken Stir-fry wth Pasta

This is a delicious quick week night meal,
that requires no Oven baking for those warm days ahead.
I loved how this stir-fry is served on top of Angel Hair Pasta instead of the typical rice. If you do not have the pasta you can still serve this on top of rice for great results.
The lemon sauce is very refreshing and light without being over powerful, a perfect complement to the chicken and vegies.
This meal was a hit at our house and will be made many times this summer.

Lemon Chicken Stir-Fry with Pasta
4 servings

8 ounces uncooked angel hair pasta
-1 Tablespoon vegetable oil
-1 pound boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
-1 medium onion, cut into 8 wedges
-2 cups of broccoli flowerets
-1/2 cup sugar snap peas
-1 cup chicken broth
-1 Tablespoon chopped fresh or 1 teaspoon of dried thyme leaves
-1 teaspoon grated lemon peel
-1/4 cup of fresh squeezed lemon juice
-4 teaspoons cornstarch
-1 teaspoon lemon pepper seasoning
-1 cup cherry or grape tomatoes, cut in half

How to Make:
1-Cook and drain pasta as directed on package.

2-While pasta is cooking, heat oil in a skillet over medium high-heat. Add chicken and onion; stir-fry 6-8 minutes or until chicken is slightly browned and cooked through.

3-Add broccoli and pea pods to chicken mixture. Cook over medium -high heat for 4 -5 minutes, stirring frequently, until vegies are crisp-tender.

4-In a mixing bowl combine, chicken broth, thyme, lemon peel, lemon juice, cornstarch, and lemon pepper. Stir suace into the chicken and vegie mixture in the skillet. Cook over medium heat for 1 -2 minutes or until suace is thickened and vegies are coated.

5-Stir in tomatoes: cook until thoroughly heated. Serve over pasta.


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