Lemon Chicken Primavera

 

12

oz uncooked fettuccine

1

tablespoon olive oil

2

cloves garlic, finely chopped

1

package (9 oz) frozen grilled or cooked chicken breast strips

1

lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces

1 1/2

cups ready-to-eat baby-cut carrots, quartered lengthwise

1

teaspoon lemon-pepper seasoning

2

cups chicken broth

2

tablespoons cornstarch

2

tablespoons chopped fresh basil

2

teaspoons grated lemon peel

1/3

cup shredded Parmesan cheese (1 1/3 oz)

• 1 Cook and drain fettuccine as directed on package; cover to keep warm.
• 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
• 3 In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.