Receta Lemony Chicken And Bow Tie Pasta With Asparagus
Ingredientes
|
|
Direcciones
- Put water for pasta on burner; bring to a boil.
- Meanwhile, cut asparagus into 1.5-inch pcs. Core and cut the bell pepper into 1-inch pcs or possibly strips, halved.
- Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 min of cooking time; cook till asparagus is crisp tender. Drain; cover to keep hot. (Tip: 12 to 15 mins for pasta).
- Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
- Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm. Add in chicken and saute/fry till chicken loses most of it's pinkness (3 mins). Add in bell pepper and onion and cook 3 min or possibly till chicken is lightly browned.
- Add in cornstarch mix to skillet; cook and stir just till mix begins to thicken. Add in cooked pasta and asparagus, onions and lemon peel; cook and stir till thoroughly heated. If you like, add in salt and pepper to taste. [267 cals, 2g fat (8% cff), 3g fiber, 5 PTS]
- Variation: Add in 2-3 Tbsp. fresh lemon juice to the cornstarch mix.
- PAT's Version: 2 c. pasta, 7 ounces chicken, lemon juice, healthy pinch of grnd coriander. Good warm weather food with fresh citrus bite. Delicate flavor: use a light hand with the cornstarch sauce. -05/20/2000
- Description: "Pictured on Cover of Magazine; chicken may be omitted"
- NOTES : Farfalle pasta and asparagus, green onion and yellow bell pepper tossed in a delicate lemon sauce.
- tested: - a light entree for warm dayspasta with asparagus, yellow bell pepper and green onions - could omit chicken.