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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in a booklet I picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. of sodium. Which I think is an insane amount of sodium. Ingredients:
1 1/2 cups baby carrots, quartered lengthwise |
1 lb asparagus spear, trimmed and cut into 1 1/2 in. piece |
8 ounces fettuccine pasta, whole wheat is preferred |
2 cups unsalted chicken stock |
2 tablespoons cornstarch |
1 teaspoon lemon pepper |
1/2 teaspoon garlic powder |
1 lb boneless skinless chicken breast, cut into strips |
2 teaspoons dried basil |
2 teaspoons lemon peel, grated, fresh |
Directions:
1. Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
2. Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
3. Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
4. Cook chicken breast strips until no longer pink. Approximately 8 minutes.
5. Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
6. When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
7. You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.
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