Lemony Chicken and Bow Tie Pasta

(1)
1 reviews.
  • 35 min prep time
  • 35 min total time
  • 9 ingredients
  • 4 servings

Ingredients

4
oz. (2 cups) uncooked bow tie pasta (farfalle)
3/4
lb. fresh asparagus, trimmed, cut into 1 1/2-inch pieces (about 3 cups)
1
cup chicken broth
4
teaspoons cornstarch
2
teaspoons sugar
4
boneless skinless chicken breast halves, cut into thin bite-sized strips
1
medium yellow bell pepper, cut into 1-inch pieces
1/4
cup sliced green onions
1
teaspoon grated lemon peel

Directions

  1. 1 Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp-tender. Drain; cover to keep warm.
  2. 2 Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
  3. 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and bell pepper; cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently.
  4. 4 Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken. Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated. If desired, add salt and pepper to taste.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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