Lemon Chicken with Rotelle Ingredients: 3 tbsp. extra virgin olive oil (or use olive oil spray) 1 lb. rotelle pasta 12 oz. boneless, skinless chicken breast, cut into thin strips 3 tbsp. flour to taste each salt, ground black pepper 1/2 cup sugar snap peas (if frozen, thawed) 1/3 cup low sodium chicken stock 3 tbsp. fresh lemon juice 1/2 tsp. lemon zest 1/3 cup grated parmesan cheese 2 tbsp. fresh chopped basil 1 tbsp. fresh chopped parsley Directions: Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain when finished cooking. While cooking pasta, combine in a shallow dish or plastic bag flour, salt and pepper. Dredge chicken in flour mixture until coated. In a pan, heat olive oil or olive oil spray over medium-high heat and slightly brown chicken (about 5 minutes). Add peas, chicken stock, lemon juice and lemon zest to pan and simmer another 4 minutes. Add basil and sauté for another minute. In a large serving dish, toss pasta with chicken. Top with grated parmesan and parsley. Enjoy immediately.
(`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
