Lemon Chicken Primavera

Name: Lemon Chicken Primavera
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 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)

4 Ratings

2 Reviews

Prep 25 min
Total 25 min
Servings 6

Enjoy this chicken pasta dinner made ready in just 25 minutes! Perfect if you love Italian cuisine.

By Betty Crocker Kitchens

Updated November 19, 2010

Ingredients

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)

Steps

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.