LEMON CHICKEN PRIMAVERA

Lemon Chicken Primavera image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

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:

Cook and drain fettuccine as directed on package; cover to keep warm.
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.
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.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g