homecook
New member
1 (12 oz.) pkg. uncooked fettuccine
1 T. olive oil
2-3 garlic cloves, minced
2 grilled/sauted chicken breasts, cut into strips
1/2 lb. fresh asparagus, trimmed, cut into 1-1/2" pieces
1-1/2 cups fresh baby carrots, quartered lengthwise
1 tsp. lemon-pepper seasoning
2 cups chicken broth
2 T. cornstarch
2 T. chopped fresh basil
2 tsp. grated lemon peel
1/3 cup shredded fresh Parmesan cheese.
Cook fettuccine until desired doneness. Drain, keep warm. Add chicken, asparagus, carrots and lemon-pepper seasoning. Hold back 1/4 cup chicken broth. Stir in remaining broth into chicken mixture.
Bring to a boil. Cover and cook over med. for about 5 minutes until vegetables are crisp tender.
Combine reserved 1/4 cup chicken broth with cornstarch until smooth. Add to the skillet, cook until thickened. Stir in basil and lemon peel.
Spoon over pasta and toss to coat.
Sprinkle cheese on top.
1 T. olive oil
2-3 garlic cloves, minced
2 grilled/sauted chicken breasts, cut into strips
1/2 lb. fresh asparagus, trimmed, cut into 1-1/2" pieces
1-1/2 cups fresh baby carrots, quartered lengthwise
1 tsp. lemon-pepper seasoning
2 cups chicken broth
2 T. cornstarch
2 T. chopped fresh basil
2 tsp. grated lemon peel
1/3 cup shredded fresh Parmesan cheese.
Cook fettuccine until desired doneness. Drain, keep warm. Add chicken, asparagus, carrots and lemon-pepper seasoning. Hold back 1/4 cup chicken broth. Stir in remaining broth into chicken mixture.
Bring to a boil. Cover and cook over med. for about 5 minutes until vegetables are crisp tender.
Combine reserved 1/4 cup chicken broth with cornstarch until smooth. Add to the skillet, cook until thickened. Stir in basil and lemon peel.
Spoon over pasta and toss to coat.
Sprinkle cheese on top.
