Lemon Chicken Primavera

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

By Betty Crocker Kitchens

November 19, 2010

oz uncooked fettuccine

tablespoon olive oil

cloves garlic, finely chopped

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

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

1 1/2

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

teaspoon lemon-pepper seasoning

cups chicken broth

tablespoons cornstarch

tablespoons chopped fresh basil

teaspoons grated lemon peel

1/3

cup shredded Parmesan cheese (1 1/3 oz)

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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.