Lemon Chicken Stir-Fry

 

8

oz uncooked capellini (angel hair) pasta

1

tablespoon vegetable oil

1

lb boneless, skinless chicken tenders (not breaded), cut into 1-inch pieces

1

medium onion, cut into 8 wedges

2

cups small broccoli flowerets

1/2

cup sugar snap peas

1

cup Progresso® chicken broth (from 32-oz carton)

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1

teaspoon grated lemon peel

4

teaspoons cornstarch

1 1/2

teaspoons lemon pepper

1

cup cherry or grape tomatoes, cut in half

• 1 Cook and drain pasta as directed on package.
• 2 While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
• 3 Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
• 4 Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
• 5 Stir in tomatoes; cook until thoroughly heated. Serve over pasta.