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Lemon Chicken Stir-Fry (Pampered Chef)
Nb persons: 6
Yield:
Preparation time:
Total time:
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8 ounces | uncooked bow tie pasta |
1 small | yellow squash, cut in half lengthwise and sliced |
2 large | carrots, peeled and sliced, (1 cup) |
1 small | red bell pepper, cut into 1/4 inch strips |
1/2 pound | asparagus, trimmed and cut into 1-inch strips |
2 tsp | vegetable oil, divided |
3/4 cup | water |
2 tsp | lemon juice |
1 envelope | Lipton Recipe Secrets Savory Herb with Garlic Soup Mix |
1/4 cup (1 ounce) | grated fresh Parmesan cheese |
1. Cook pasta according to package directions in 4-quart casserole; drain and keep warm. Meanwhile, slice yellow squash in half 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 lengths me chicken into 1-inch strips.
2. Heat 1 tsp of the oil in Stir-Fry 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 casserole with cooked pasta; cover and keep warm. Heat remaining oil in the same skillet. Add carrots and bell peppers; stir-fry 2-3 minutes. Add asparagus and squash; stir-fry 1-2 minutes or until vegetables are crisp-tender.
3. Whisk water, lemon juice and soup mix in small bowl; add sauce mixture 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 Parmesan cheese over pasta under cheese grater. Serve immediately.
Servings: 6
Calories: 290
Fiber: 3 g
Total fat: 4.5 g
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