Chicken Primavera
The lemony flavor of this low fat chicken pasta recipe
makes it special.

Servings: 6
Yields: 9 cups

• 1 1//2 cups farfalle (bow tie pasta), uncooked
• 1/2 pound fresh asparagus, timmed and cut into 1 1/2 inch pieces
• 1 1/2 cups fresh baby carrots, cut in half lengthwise
• 1 cup low fat chicken broth
• 4 teaspoons cornstarch
1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 pound chicken breast tenders, cut in bite-size strips
• 1 - 14 or 15 ounce can whole baby corn, drained and rinsed
• 1 teaspoon grated lemon peel

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
2g Fat (10.5% calories from fat) 1g Saturated Fat
23g Protein
25g Carbohydrate
3g Dietary Fiber
1mg Cholesterol
210mg Sodium

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