Chicken Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
• 1 1//2 cups farfalle (bow tie pasta), uncooked• 1/2 pound fresh asparagus, timmed and cut into 1 1/2 inch pieces• 1 1/2 cups fresh baby carrots, cut in half lengthwise• 1 cup low fat chicken broth• 4 teaspoons cornstarch• 1/4 teaspoon black pepper• 1/4 teaspoon garlic powder• 1 pound chicken breast tenders, cut in bite-size strips• 1 - 14 or 15 ounce can whole baby corn, drained and rinsed• 1 teaspoon grated lemon peel
Cook pasta according to manufacturer's directions. Add asparagus and carrots during the last 2 to 4 minutes of cooking time. Cook until asparagus is crisp but tender. Drain.
In a small bowl, combine broth, cornstarch, garlic powder and pepper. Set aside.
Spray nonstick skillet with cooking oil spray and heat over medium high heat until hot. Add chicken and mushrooms and cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently. Add broth mixture, cooking and stirring until it begins to thicken. Add cooked pasta and vegetables, corn and lemon peel. If desired season with salt.
Serving Size: 9 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MSCUTIE2020.
In a small bowl, combine broth, cornstarch, garlic powder and pepper. Set aside.
Spray nonstick skillet with cooking oil spray and heat over medium high heat until hot. Add chicken and mushrooms and cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently. Add broth mixture, cooking and stirring until it begins to thicken. Add cooked pasta and vegetables, corn and lemon peel. If desired season with salt.
Serving Size: 9 cups
Number of Servings: 6
Recipe submitted by SparkPeople user MSCUTIE2020.
Nutritional Info Amount Per Serving
- Calories: 347.2
- Total Fat: 2.8 g
- Cholesterol: 26.1 mg
- Sodium: 217.2 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 4.7 g
- Protein: 12.1 g
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