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Lemon Chicken Stirfry




Source of Recipe


Pampered Chef Party


Recipe Introduction


This was served at a Pampered Chef Party that I went to.


List of Ingredients




8 oz uncooked bow tie pasta
1 small yellow squash cut in half lengthwise and sliced
2 large carrots, peeled and sliced
1 small red bell pepper cut into 1/4 inch strips
1/2 lb asparagus, trimmed and cut into 1" lengths about
1 1/2 cups
1 pound boneless, skinless chicken breasts cut into 1 inch
strips
2 tsp vegetable oil divided
3/4 c water
2 Tblsp lemon juice
1 envelope Lipton recipe secrets Savory Herb with Garlic
soup
1/4 c grated frest parmesan cheese


Cook pasta according to package directions in Professional 4 qt cassarole. Drain and keep warm. Meanwhile, using Crinkle Cutter, slice yellow suash in helf lengthwise, cut squash and carrots into 1/4 inch thick slices, using Chef's Knife. cut bell pepper into 1/4 inch strips, asparagus into 1 inch length s and chicken into 1 inch strips.

Heat 1 tespoon of oil in the stirfry skillet over medium-high heat until hot. Add chicken; stir -fry 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to cassarole with ooked pasta; cover and keep warm. Heat remaining oil in same skillet. Add carrots and bell pepper; stir fry 2-3 minutes. Add asparagus and squash; stir-fry 1-2 minutes or until vegetables are crisp tender.

Whisk water, lemon juice and soup mix in small batter bowl; add sauce ixture to vegetables. Reduce heat to low; simmer, covered 5 minutes or until sauce is thickened. Add pasta and chicken to skillet. Toss to coat. Grate Pamasan scheese over pasta using Deluxe Cheese Grater. Serve immediately.



Recipe