Receta Lemony Chicken And Bow Tie Pasta With Asparagus

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Raciónes: 4

Ingredientes

Cost per serving $1.81 view details
  • 4 ounce uncooked bow tie pasta (farfalle) 2 c. dry measure
  • 3/4 lb fresh asparagus trimmed
  • 1 c. defatted chicken broth
  • 4 tsp cornstarch
  • 1 tsp sugar or possibly to taste
  • 14 ounce chicken white meat strips for stir fry
  • 1 med yellow bell pepper cut
  • 1/4 c. sliced green onions
  • 1 tsp grated lemon peel

Direcciones

  1. Put water for pasta on burner; bring to a boil.
  2. Meanwhile, cut asparagus into 1.5-inch pcs. Core and cut the bell pepper into 1-inch pcs or possibly strips, halved.
  3. 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).
  4. Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
  5. 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.
  6. 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]
  7. Variation: Add in 2-3 Tbsp. fresh lemon juice to the cornstarch mix.
  8. 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
  9. Description: "Pictured on Cover of Magazine; chicken may be omitted"
  10. NOTES : Farfalle pasta and asparagus, green onion and yellow bell pepper tossed in a delicate lemon sauce.
  11. tested: - a light entree for warm dayspasta with asparagus, yellow bell pepper and green onions - could omit chicken.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 4 servings
Calories 171  
Calories from Fat 92 54%
Total Fat 10.23g 13%
Saturated Fat 2.93g 12%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 49mg 2%
Potassium 238mg 7%
Total Carbs 5.82g 2%
Dietary Fiber 1.2g 4%
Sugars 2.06g 1%
Protein 13.68g 22%
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