Cook pasta according to manufacturer's directions. Add asparagus and carrots during the last 2 to 4 minutes of cooking time. Cook until asparagus is crisp but tender. Drain.
In a small bowl, combine broth, cornstarch, garlic powder and pepper. Set aside.
Spray nonstick skillet with cooking oil spray and heat over medium high heat until hot. Add chicken and mushrooms and cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently. Add broth mixture, cooking and stirring until it begins to thicken. Add cooked pasta and vegetables, corn and lemon peel. If desired season with salt.
Per Serving: 210 Calories
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