Curly Pasta and Chicken Toss Recipe

Ingredients

	1 package (8 ounces) uncooked fusilli pasta or spaghetti noodles
	2 tablespoons cornstarch
	1/2 teaspoon salt
	1 can (10 1/2 ounces) condensed chicken broth
	1 lemon
	2 large carrots
	1 medium red bell pepper
	1 pound boneless, skinless chicken breast halves
	2 teaspoons vegetable oil, divided

	2 garlic cloves, pressed
	2 cups broccoli flowerets
	1 teaspoon dried basil leaves
	1 ounce fresh Parmesan cheese, grated (about 1/4 cup)


Instructions


Cook pasta according to package directions. Drain and keep warm.


Meanwhile, combine cornstarch and salt in bowl. Whisk in chicken broth, set aside. Zest lemon and add to chicken broth mixture. Cut carrots diagonally into 1/4-inch-thick slices using crinkle cutter. Cut bell pepper into 1-inch pieces.


Cut chicken into 1-inch strips. Heat 1 teaspoon of the oil over medium high heat until hot. Press garlic into skillet. Add chicken; stir-fry 5 minutes. Remove from skillet. Heat remaining 1 teaspoon oil in skillet; add carrots and stir-fry 2 minutes. Add broccoli and bell pepper; stir-fry 2-3 minutes until vegetables are crisp-tender.


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. Stir in fusilli and basil. Serve immediately. Grate parmesan cheese over pasta. Top with coarsely ground black pepper if desired.


Serving Suggestions

4 servings

Originally Submitted 8/20/2013

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