Created By: Michele Stubbe
Difficutly: easy
Time: 30 Min
Portion: 4 servings
Cost: 5-10
Ingredients:
8oz fusilli pasta (fusilli is a long, spiral shapped spaghetti)
2 TBLs cornstarch
1/2 tsp salt
10 1/2 oz chicken stock
1 lemon
2 large carrots
1 red bell pepper
1 lb chicken breast halves
2 tsp vegetable oil
2 garlic cloves, pressed
2 cups broccoli
1 TBLs basil
1/4 cup shredded parmesan cheese
Directions:
Cook pasta according to package directions
Combine cornstarch, salt, chicken stock, and lemon zest. Set aside.
Chop carrots and bell pepper
Cut chicken into 1 inch cubes. Heat 1 tsp oil in a stir fry skillet over medium heat. Press garlic into skillet using a garlic press. Add chicken, stir fry 5 minutes. Remove from skillet.
Heat remaining oil, add carrots and stir fry for 2 minutes, add broccoli and bell pepper, stir fry additional 2-3 minutes.
Add in stock mixture and browned chicken. Bring to a boil, reduce heat to medium and cook until mixture is slightly thickened. Remove from eat and stir in fusilli and basil. Serve immediately. Top with parmesan and black pepper if desired.
Notes:
4 servingsCalories 370Fat 8gSodium 950mgFiber 3g