Lemon Chicken Primavera

Love fettuccine? This Italian dinner recipe featuring chicken, carrots and a citrus twist is ready in just 25 minutes!

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Servings 6

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( 6 ) Ratings

6 Ratings

5 Stars 25%

4 Stars 12%

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ingredients 12
Prep Time 25 min
Total Time 25 min

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)

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Directions

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.