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Ingredientes
- 1/2 lb Boneless, skinless chicken breasts
- 1 x Clove garlic, minced
- 1/4 c. Lemon juice
- 1 lb Pasta of your choice
- 4 c. Chicken stock
- 1 Tbsp. Extra virgin olive oil
- 1 x Shallot, minced
- 1 c. Carrots, sliced
- 1 c. Red peppers, sliced
- 1 c. Snow peas, sliced
- 1 c. Zucchini, sliced
- 1 Tbsp. Lemon zest
- 1/4 c. Parsley, minced
- 1/4 tsp Salt
- 1/4 tsp Grnd black pepper
Direcciones
- Dice chicken and place in a shallow bowl; add in garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hrs.
- Cook pasta according to package directions, but just till still very hard.
- Drain and rinse thoroughly with cool water.
- Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 c. reduced stock. Drain chicken.
- In a large frying pan over high heat, quickly stir-fry chicken in extra virgin olive oil. Add in shallot, carrots, red peppers and reduced chicken stock. Bring to a boil. Add in snow peas, zucchini, pasta, lemon zest, parsley, salt and black pepper. Toss while continuing to heat till pasta is coated with sauce.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1680g | |
| Calories 538 | |
| Calories from Fat 157 | 29% |
| Total Fat 17.7g | 22% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 2282mg | 95% |
| Potassium 2495mg | 71% |
| Total Carbs 44.36g | 12% |
| Dietary Fiber 16.7g | 56% |
| Sugars 14.25g | 10% |
| Protein 52.07g | 83% |
