Lemon Chicken with Rotelle
List of Ingredients
3 T Extra Virgin Olive Oil (or use olive oil spray)
1 lb (450g) Rotelle Pasta
12 oz (360g) Boneless Skinless Chicken Breast, cut into thin strips
3 T Flour
to taste Salt
to taste Ground Black Pepper
1/2 C (125ml) Sugar Snap Peas (if frozen then thawed)
1/3 C (85ml) Low Sodium Chicken Stock
3 T Fresh Lemon Juice
1/2 tsp Lemon Zest
1/3 C (85ml) Grated Parmesan Cheese
2 T Fresh Chopped Basil
1 T Fresh Chopped Parsley Recipe
Cook pasta in a large pan of boiling water 10 minutes,
or until al dente. Drain when finished cooking.
While you are cooking the pasta, combine in a shallow dish
or plastic bag the flour, salt, pepper.
Dredge the chicken in the flour mixture until coated.
In a pan, heat the olive oil or olive oil spray over
medium-high heat and slightly brown the chicken (about 5 minutes).
Add the peas, chicken stock, lemon juice and lemon zest
to the pan and simmer another 4 minutes.
Add the basil and saute for another minute.
In a large serving dish, toss the pasta with the chicken.
Top with the grated parmesan and parsley.
Enjoy immediately.
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