Curly Pasta & Chicken Toss

Source:  Kendra Rodiger

Ingredients:

• 1 pkg. (8 oz) fusilli pasta                                                    
• 1 lb. boneless chicken breast halves
• 2 Tbsp. cornstarch                                                              
• 2 tsp. vegetable oil, divided
• ½ tsp. salt                                                                            
• 2 garlic cloves, pressed
• 1 can (10 ½ oz) condensed chicken broth                                 
• 2 c. broccoli flowerets
• 1 lemon                                                                                 
• 2 Tbsp. fresh basil
• 2 large carrots                                                                                 
• 1 medium red bell pepper
• 1 oz. (1/4 c.) grated parmesan cheese

Preparation:

1. Cook pasta according to package directions. Drain and keep warm.
2. Combine cornstarch and salt. Whisk in chicken broth; set aside.
3. Zest lemon; add to chicken broth mixture.
4. Cut carrots diagonally into ¼ -inch thick slices. Cut bell pepper into 1 inch pieces.
5. Cut chicken into 1 inch pieces.
6. Heat 1 tsp. of the oil in skillet over med-high heat until hot. Press garlic into skillet. Add chicken; stir fry for 5 minutes. Remove from skillet.
7. Heat remaining 1 tsp. oil in skillet; add carrots and stir-fry 2 minutes. Add broccoli and bell pepper; stir fry 2-3 minutes until they are crisp-tender.
8. Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thickened, stirring occasionally. Remove from heat.
9. Stir in pasta and basil. Serve immediately.

Yield: 4 servings

*Note: also tastes good to squeeze the juice from the lemon into the sauce as well.